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Fish soup for the holidays

The holidays are rolling around and in preparation for them, I made this fish soup which is in my second cookbook. It is inspired by a soup we had in Henningsvær, Norway a few years ago.

This soup is more of a stew rather than a soup, but is equally as good and perfect for winter when it's cold and snowy. It's special enough that it can be served for a holiday dinner as well as for dinner during the week.

Yesterday we found out our second book is also the lucky winner of a Gourmand World Cookbook Award in Germany. We are just as proud of it as we are of the award we won for our first book.

Thank you to all of you who support our work!

Fish soup

  • 3 Tbs olive oil
  • 1 small onion, chopped
  • 1/2 tsp salt
  • 1 small celeriac, cut into small pieces
  • 1 medium parsnip, cut into small pieces
  • 2 potatoes, cut into small pieces
  • 1 tsp fresh thyme (about 4 thyme branches)
  • 1 bay leaf
  • freshly ground pepper
  • 150 ml milk
  • 500 ml vegetable broth
  • 600 - 800 g mixed fish fillets (be sure to use sustainable seafood), cut into bite-sized

Heat olive oil in a large pot and sauté the onion with the salt. Add the celeriac, parsnip, potatoes, thyme and bay leaf. Season with pepper and lightly sauté the vegetables. Add the milk and vegetalbe broth and simmer, covered, until the vegetables are soft but not mushy. Gently smash some of the vegetables with the back of a spoon so that the soup has a thicker consistency. Add the pieces of fish and simmer 5 - 10 minutes until the fish is cooked through.

Serve hot with crusty bread and lightly salted butter.

Serves 4

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Richard says:
Dec 15, 2013 10:53 PM
This recipe looks like a real winner for the cold, dark nights of the holiday season. Congratulations on winning a Gourmand World Cookbook Award for your second cookbook. It was very well deserved.
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