Nordic fish soup
How to make a truly Nordic fish soup? I wanted to make a Nordic fish soup for a catering event and started thinking. A classic fish and seafood soup for me is indeed a French bouillabaisse with a rouille, but it doesn´t sound very Nordic. The saffron and orange…no I want to try as much as possible to stay true to our nordic produce.
But what is Nordic in a fish soup? Sure we have old school soups like herring soup and pike soupe …. but it doesn´t sound to fancy and this is suppose to be a festive soup. So I started researching fish, shellfish, and vegetables with a Scandinavian touch.
Cod, salmon, shrimp and langoustines (Norway lobster) became the foundation. Clear broth of root vegetables, shells from shellfish and onions, became the broth and with some very good advice on garnish from my mentor Thomas Drejing - the master of root vegetables and grandfather of the new nordic cuisine - it became a truly tasty soup.
To make cream from root vegetables is amazingly good and useful instead of aioli and mayonnaise-based toppings (which I´m a sucker for…).
And this was the first time I “cleared” the soup, wich means make the broth clear with the help of an egg white. With a little practice, I will probably have a really, really clear soup next time.
NORDIC FISH & SHELLFISH SOUP WITH CREAM OF PARSLEY ROOT
100g cod (25 g per person)
100g salmon (25 g per person)
250 g prawns in shell
shells from prawns and langoustines
3 garlic cloves
100 g parsnip
100 g celeriac
5 white peppercorns
1 pinch of thyme
1 bay leaf
about 1 tbsp butter
1,5 cups white wine
1.2 l water
1 egg white to clear broth
Vegetables for soup
half a small fennel into slices (save the dill for garnish)
1 small piece of parsnip
a small piece of celeriac
juice of half a lemon
1 tablespoon butter
Cream of parsley root
1 large parsley root (or two smaller)
1 crushed clove of garlic
some lemon juice
3 top crème fraiche
Croutons on DARK RYE BREAD
2 thin slices of rye bread into small pieces
Garnish with croutons and dill of fennel
WHAT TO DO
1. Sprinkle a little sea salt on cod and salmon and let it soak in the refrigerator for about an hour. Wipe of salt and slice very thinly sliced into four portions. Approximately three thin slices of each / person.
2. Peel shrimp and langoustines and put them in the bowl in the fridge. Save the shells.
3. Mince the garlic and cut the vegetables for the broth into small pieces.
4. Melt butter in sauce pan over medium heat. Let shells, vegetables and spices sweat in butter for about five minutes.
5. Add wine and water and simmer over medium heat for 25 minutes. Remove the pan from the heat and let it soak for about half an hour.
To Clear broth
6. Whip up an egg white in a saucepan. Strain the broth into it and let it boil. Simmer for a few minutes, pull from the heat and let it soak for additional 20 min. Strain in fine sieve or through a wet muslin so you get a clear broth.
VEGETABLES FOR SOUP
1. Peel and cut vegetables into pieces and ad all but the leek in a saucepan along with the lemon juice, butter and salt.
2. Cook with the lid on low heat for about 30 minutes until the vegetables are soft. After ten minutes, add the leeks. Stir occasionally.
CREAM OF PARSLEY ROOT
1. Peel parsley root and cut it into small pieces. Boil with garlic, lemon juice and salt over low heat for about ten to fifteen minutes until it is soft. Mix with crème fraîche into a smooth cream.
CROUTON OF KAVRING (SWEDISH RYE BREAD)
1. Fry thin flakes of kavring (rye bread) in butter until crispy.
SERVING – Arrange soup vegetables, slices of cod and salmon, shrimp and langoustines in a bowl. Heat the broth thoroughly and pour over when serving. The fish will then have a rapid boil. Garnich with cream of parsley root, claw from langoustine and dill from fennel.