This recipe is based on Norwegian vegetable soup. It is known for its smooth and rich taste. Here is a recipe for a typical Norwegian vegetable soup supplemented with fish and shellfish.
4-6 servings
800 g white fish, e.g. cod or 400 g white fish and 400 g salmon
500 g shrimp with shell
400-500 g pre-cooked mussels with shell (can be omitted)
3 tbsp olive oil
1 yellow onion
2 cloves of garlic
10 cm leek
1 red pepper
1 stalk of celery
2 carrots
2 potatoes
8 dl water
1 tsp salt
1 pinch of white pepper
1 tsp aromatic
2 tbsp cornstarch
2 dl whipping cream
1-2 dl green peas
250 g parsley
Finely chop the yellow onion and garlic. Add to the pot and brown in olive oil for 3 minutes.
Cut the leek and pepper into smaller pieces. Add to the pot and brown for another 3 minutes.
Cut the celery and carrot. Add to the pot and brown for another 3 minutes.
Cut the potatoes into smaller pieces. Put the potatoes in the pot, pour in water, salt, white pepper and aromatics.
Cook under the lid for 25 minutes.
While the pot is boiling, peel the shrimp, cut the fish into 2×2 cm pieces.
Whisk the cornstarch into the cream. Pour in the cream, peas and chopped parsley.
Add the fish and cook slowly under the lid for 5 minutes.
Season with salt and pepper.
Add the shrimp and, if desired, mussels (do not let the soup boil now, otherwise the shrimp will be tough).
