Norwegian fish soup - bon appetit

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Ohve oil
1½ pounds Fish bones and trimmings
2 Carrots, chopped
2 Celery stalks, chopped
1 Leek, chopped
4 Fresh thyme sprigs
2 Bay leaves
½ teaspoon White peppercorns
8 cups Water
3 tablespoons Butter
1 Leek, sliced (about 1 C)
½ cup Chopped celery
½ cup Chopped carrot
2 teaspoons Chopped fresh thyme
3 tablespoons All purpose flour
¼ cup Dry white wine
½ cup Whipping cream
½ pounds Firm whitefish fillets (such as cod), cut into 1-inch pieces
½ pounds Skinless salmon fillet, cut into 1-inch pieces

Directions

FISH STOCK

SOUP

FOR STOCK: Heat oil in Dutch oven over medium-high heat. Add fish bones and trimmings, carrots, celery, leek, thyme, bay leaves and peppercorns and saute 10 minutes. Add water and simmer 30 minutes.

Strain into large saucepan. Boil until reduced to 6 C, about 5 minutes. (Can be made 1 day ahead. Chill.) FOR SOUP: Melt butter in Dutch oven over medium heat. Add leek, cel- ery, carrot and 2 t thyme and saute until tender, about 8 minutes.

Add flour and stir 2 minutes. Gradually stir in stock and wine. Bring to boil, stirring frequently. Add cream, reduce heat and simmer until reduced to 5 C, stirring occasionally, about 25 minutes.

Add all fish to soup and simmer until cooked through, about 5 minutes.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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