If you fish in areas that holds a lot of wild fish it doesn´t harm to every now and then keep one fellow. When that happens, this recipe can be a good choice! If you have a lot of energy you can bake twisted baguettes at the same time. If you have even more energy, you can (the day before) make you own aioli and serve with the soup. If you still have energy left, give Håvard a call!
I actually haven’t had the time to take any good pics when making the soup since I´m then in the middle of soup-making-action. Lets take it from the top. This is what you need:
Fish soup is a quite easy dish to cook. It doesn´t take to long time, it is not very expensive and it is very tasty. There is basically only one thing you must avoid in order to make it taste good. Most of you out there probably already know what I’m talking about. This is what I’m talking about… ok, here it comes; whatever you do, do not boil the fish. Some chefs claim that fish is not supposed to get warmer than 58 degrees…
There are thousands of recipes of different kinds of fish soups, this is just my version. You can of course add or remove ingredients and create your own favorite.
Recipe, 4 – 6 persons (Before you do anything else, turn on a nice record and prepare and chop the ingredients)
Butter, about 20 gram
Olive oil, some oil
Heat up the fat in a large pan, lets say medium heat
Red onion, a half
Onion, a half
About 100g Leek,
Two Celery Sticks, one chopped finely chopped and added early, the other one in bigger chunks and added at step 4
Chili, not too much
Garlic, 1 – 3 cloves
One Potato, chop it as you feel
Add the stuff above and let it sweat for a while, not get brownish… this takes about 5 – 10 minutes.
Tomato puree, two spoons
Let the tomatoes run around for about 5 minutes before you add the broth
Broth (+ water), 15 dl If possible, make your own
White wine, 2 – 3 dl depending on what kind of whine, taste and see!
One Carrot, Chop it as you feel
One Fennel, roughly chopped
Shell from lemon, more than you think but not the whole fruit, taste and decide
White pepper, some
Thyme, some dried and if you have; some fresh thyme as garnish
Celery, the big rest of it
Bay leaf, two – four
Curry, very little curry, less than you think, the soup is not supposed to taste curry
Let this boil on medium/low heat for about 15 – 20 minutes. Meanwhile – taste and add salt if you need. Since the fish holds no salt, the soup can be a little tiny bit too salt before you add the fish.
Mushrooms (champignon), If they are small, don’t cut them. If big – big chunks! Wait a couple of minutes…
Fish, about 400 – 800 gram bone free filet, cut in quite big chunks. Perch, char, pike, salmon… or just cod, what you can get that’s not caught on the other side of the world
Lower the heat and add the fish, make sure it doesn’t boil!
Add (if you have) fresh thyme ring the food bell! /F
MMmmmmmmm! Is this the same as Cobra Perch soup, only with trout?
What happened to my left leg on that picture? Looks like I have stepped on a land mine!
If you add cream to the soup and use perch, you will get cobra perch soup. It really looks like you stepped on a land mine!
Hi guys. I’ve been following your site for a couple of years, but for some reason, Blogger would not allow me to comment. Now that I have a new website address, new search engine, and IE9 it looks like I should be able to. I believe you know Eric Arellano. His mother and father are very good friends of my wife and I. I can be found at northerncaliforniatrout.com.
There is a lot of dräggel going on in my mouth now. This is the best soup that has ever passed through my body. Where do I find that type of shrimps?
The Shrimp can be found in my fly box. Bogdan Thorasz might have a couple of them as well, I’m not sure!
Hi Mark (Shoreman) – yes, we indeed know Eric, actually me and Fredrik are playing a gig with him next week. Greetings from J&FF!
Fredrik you bastard! you promised “step by step” for that pattern over half a year ago! now get to work!
Thank you 🙂
Couldn´t agree more, Christian.
thanks Fredrik– I’ll send you a fish soup recipe called “chowder”– of French origin, later refined in Ireland and then New England– Amos
Oh, I forgot about that shrimp pattern! I’m sorry! Will really try to make it happen soon. The main material is fox tail, search the roads while driving, you might find something there!
I tried this tonight for my girlfriend, she is from burma. Surprisingly it tastes much like Tom Yum! Delicious, thank you for the recipe.