This quick and simple fish soup will warm you on a cool day. This time I had two help chefs assisting me in the kitchen. We talked about starting to rate the recipes and give some more of our opinions on them. Not all of what is presented in this old Swedish cookbook are recipes that I would personally recommend. As mentioned in the beginning, the idea is to cook through all of the recipes in the book. You can expect praise when something is good and “meh” when something is just average (as well as warnings if something would turn out to be horrific).
This particular recipe would get a 3+ rating (at a scale of 1 to 5 where 1 is disgusting and 5 is delicious). Simply put, it’s okay, but not the most amazing fish soup I ever tried. For an ordinary Wednesday evening it works out just fine.
Swedish Fish Soup
Cooking time including preparations: 20-30 minutes
- 400 g frozen fish filet (I used pollock)
- 1 l water
- 1 – 1 1/2 fish stock cube(s)
- 1/2 tsp salt
- 5 potatoes
- 3 carrots
- 1/2 leek
- 1 1/2 tbsp wheat flour
- 2 1/2 dl milk
- 1 dl cream
Dissolve the fish stock cube in the water and let it heat up until boiling.
Cut the fish in cubes and put them in the stock.
Lower the heat and allow the fish to simmer for 5-10 minutes. Remove the fish and put aside on a plate.
Cut the carrot and leek in small pieces. Put them in the stock and allow them to boil for a few minutes, then add the potatoes.
Mix milk, cream and flour and stir into the soup. Allow it to cook a few more minutes.
Finally add the fish and the parsley (chopped).
Here is the original recipe: