In Norway fishing - part of the national culture. There is even a special sole and many beliefs associated with access to the sea. For example, it is believed that the ship can not whistle, say the word "horse" and called halibut "halibut", and if the mast sat a black bird, immediately cut all the network and go home. And if you come home with their catch, so as not to frighten away your luck, it is necessary to prepare a hearty fish soup, which was added for nutritional oils and cream.
In Norway, this dish is called «fiskesuppe», ie fish soup and all over the world "the soup in Norwegian." And although it is prepared across the country, each region has its own characteristics. For example, in arctic Tromso put more cream, Stavanger used instead of cream oil, and is cooked in Bergen a thick soup with addition of clams and potatoes.
Traditionally Norwegian fishermen cooked their soup of the cheapest fish, mostly cod, and to mitigate the taste of added dairy products, of which there was plenty to every household. The modern restaurant versions use salmon, trout, salmon, and add the white wine, whose traditional recipe is not in sight - the wine in Norway has always been imported and cost not cheap.
Today we offer you to appreciate this nourishing and tasty dish, but also share their experiences and recipes that you collect by traveling around the world.
INGREDIENTS
- Fish fillets from the salmon family (salmon, trout, red salmon, Coho) - 500-600 g
- Fish bones - 1 kg
- Mussels - 0.6-0.7 kg
- Dry white wine - 200 ml
- Carrots - 3 pieces.
- Bulb - 2 pcs.
- Celery - 1 stalk
- Leeks - 1 pc.
- Potatoes - 2 pcs.
- Milk - 200 ml
- Cream (preferably fatty) - 300 ml
- Butter - 50 g
- Juice of half a lemon
- Bay leaf - 2 pcs.
- Ground fennel seed - 0.5 hours. l.
- Salt and pepper to taste
PREPARATION Step by step
1. My, clean and carve fish. Separate the head, bones, fillets cut into pieces a la carte (2x2 cm).
2. Cooking fish broth. To do this, cut into large cubes of onion, celery and carrots. Pan fry them in a small amount of vegetable oil, fish bones and add 100 g of wine. Blanshiruem few minutes, pour the water so that it covered the bones. Cooking 15 minutes, removing the formed foam. Bates fire and boil for another 20 minutes without boiling. For 10 minutes until cooked add the peas black pepper, bay leaves, fennel seeds. Filtered through cheesecloth or a sieve.
3. Mussels thoroughly washed, pour wine and put on a few minutes on the fire, that they opened.
4. Put the broth over medium heat and bring to a boil. Pouring in cold milk and cream and bring to a boil again.
5. Decanting the broth with mussels and also add it to the pan. Add the chopped potatoes, celery, leeks and carrots.
6. Cook simmer for 10 minutes and add butter. The seasoning to taste with salt, pepper and lemon juice. Drop into the pan fish pieces and cook for a few minutes.
7. Ready soup is served in a large plate. Bon Appetit!
Advice from experienced HOZYAEK
1. If you want to cook a traditional soup version as did Norwegian sailors, expelled from the mussels, lemon and wine.
2. To the soup was more thick, you can add a little more potatoes and thicken his blanched in butter with flour or starch.
3. Soup may be supplied in the form of puree. But in this case it must be pyurirovat before you add the fish - it is in any case must be submitted pieces.
Also we recommend to pamper your loved ones and other delicious dishes, which you will find in our popular category Cuisines of the world.
