Ingredients with Measurements:
- 1 lb cod fillets, cut into bite-sized pieces
- 1/2 lb shrimp, peeled and deveined
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups fish stock
- 1 cup heavy cream
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Cook for 5-7 minutes until vegetables are soft.
2. Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes.
3. Gradually add fish stock, stirring constantly to avoid lumps. Add bay leaf and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Remove bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
5. Add cod and shrimp to the soup and cook for 5-7 minutes until fish is cooked through and shrimp is pink.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 370
Fat: 18g
Carbohydrates: 13g
Protein: 38g
Sodium: 800mg
Substitutions for ingredients:
- Fish stock can be substituted with vegetable or chicken stock.
- Heavy cream can be substituted with coconut cream or milk for a dairy-free option.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Substitute other seafood such as mussels or clams for the shrimp.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Use fresh seafood for the best flavor.
- Be careful not to overcook the seafood, as it can become tough and rubbery.
- For a thicker soup, add more flour or puree more vegetables.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley or chives.
Pairings:
Crusty bread or garlic bread.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, add more flour or puree more vegetables.
- If the soup is too thick, add more stock or cream.
Food safety advice:
- Make sure seafood is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bergen Fish Soup is a traditional Norwegian dish that originated in the coastal city of Bergen.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with crusty bread or garlic bread.
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Region: Norwegian