Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 lb potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the diced potatoes and fish or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. Using an immersion blender or regular blender, puree the soup until smooth.
4. In a small bowl, whisk together the flour and heavy cream until smooth. Add the mixture to the soup and stir well.
5. Add the fish pieces to the soup and simmer for an additional 5-7 minutes until the fish is cooked through.
6. Stir in the chopped dill and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Sodium: 700mg
Substitutions for ingredients:
- Use any type of white fish fillets, such as cod or haddock.
- Substitute fresh dill with dried dill.
Variations:
- Add chopped carrots or celery to the soup for additional vegetables.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to puree the soup well for a smooth and creamy texture.
- Use a fish or vegetable broth that is low in sodium to control the saltiness of the soup.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh dill on top.
Garnishes:
Sprinkle with chopped fresh parsley or chives.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Crusty bread or crackers
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the fish thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Fish soup is a traditional dish in Norway, where fish is a staple food. The use of dill in the soup is also a common ingredient in Scandinavian cuisine.
Flavor profiles:
This soup has a creamy and savory flavor with a hint of fresh dill.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Norwegian