For a long time, a traditional Norwegian dish is easy to prepare, but very satisfying and tasty fish soup. The basis of it is vegetables, bone broth, cream. Moreover, it is believed that milk salmon fish soup is exclusively Norwegian history, but cream was added to the main dishes of sea fish mainly by richer Finns. In fact, to figure out who is right and who is not is almost impossible, since there are a lot of Finnish trends in Norwegian cooking, and vice versa.
Norwegian Chowder
If we talk about the classic Norwegian salmon soup , then its main ingredients were potatoes, milk, fish and sometimes onions with carrots. Agree, a rather unpretentious and inexpensive set of products. Previously, this soup was called "the food of the poor." In this country there has always been a lot of red and white fish, this is everyday food that was available in every house. And today, any Norwegian or Finnish restaurant serves salmon or salmon soups at a reasonable price. What can not be said about Russian catering outlets.
Over time, of course, the dish transformed a little. Tomatoes, sweet bell peppers, curry seasoning, broccoli and so on began to be added to it. Local chefs have never focused on the authenticity of this dish. In the northern regions, soup is made thicker and more rich, somewhere, on the contrary, a more transparent broth of heads and bones with a small amount of vegetables is served. It happens that even fins and ridges of fish go into business. Some chefs even make shrimp broth. Each has its own recipe. The main thing is that the dish is hot, hearty, nutritious and tasty. And now let's go directly to the recipe with a photo. Salmon soup is made from a simple set of products.
Main ingredients
To prepare the dish you need to use the following products:
- 550 grams of salmon;
- carrot;
- three potatoes;
- onion;
- 120 g of cheese;
- 240 ml of heavy cream;
- green onions;
- spice;
- 25 g butter;
- salt;
- Bay leaf.
And also greens to taste.
First stage of cooking
Like any other fish soup, salmon soup is prepared on the basis of a good, solid, rich broth. For its preparation, you can use all illiquid fish parts: ridge, head, fins, tail. As a rule, cooks are advised to buy whole fish, but to cut it at home. From the resulting fillet it will be possible to prepare a second dish, and from the "leftovers" - a delicious soup. Moreover, according to most Norwegian housewives, the more heads and bones in the broth, the better the fish soup will be.
At the first stage of cooking, we make fish. Cut off the head. Be sure to remove the eyes and gills. We send the skeleton, tail, head, skin to a pan with cold water. You can take only a small amount of fish fillet. We put the broth for fish soup from salmon to cook on fire, bring to a boil, remove the foam, reduce the fire to a minimum. Cook on the smallest fire for about 30 minutes. The last steps of the first stage are filtering the broth through a fine sieve.
Second phase
After we got a clear, rich, golden fish broth, it's time to add two teaspoons of salt to it. It is not recommended to salt the fish during cooking. Let’s leave the pan, we will start cooking vegetables. Grind onions and carrots as you like. We will not give a specific plan for cutting vegetables for soup with salmon, a photo or a detailed description of the process, since each housewife decides for herself how vegetables should look in the soup. For example, in a Norwegian fish soup, carrots will be diced, but Finnish cooks will prefer to grate it. The only thing that is the same in any country is the preparation of vegetable frying. In a small amount of vegetable or butter, fry the carrots and onions until a golden crust appears.
Third stage
We return the fish broth to the stove, turn on a fairly strong fire. In boiling broth we put chopped potatoes into cubes. The size of the cubes of potatoes will depend on what dish you plan to cook. If it is a regular salmon fish soup, then it is better to cut small cubes. They will cook faster, and it’s more convenient to eat them. If it is assumed that puree soup will be prepared, then the potatoes can also be chopped with larger uneven pieces. This is still no one will notice the result.
Cheese can be mixed with vegetable frying from onions and carrots or added after the dish is completely cooked. This will depend on the personal preferences of the hostess and the fusibility of the cheese. It is very important that high-quality hard cheese is used for cooking, and not a cheese product. Many housewives wonder why soup cooked according to the right recipe from a noble expensive fish is tasteless. The answer is very simple. Many, saving, rub in a creamy fish soup the usual processed raw cheese-containing product.
Fourth stage
After the potatoes are cooked, add onions and carrots to the soup. At the same stage we put about 350 g of fish fillet. Experienced housewives are advised to cut large pieces of fish for salmon soup with cream. Fish tend to boil, so the sticks should be slightly larger than the pieces of potatoes. Cook for about 15 minutes. Add 240 ml of cream. Mix everything thoroughly, leave the soup to languish for another 5 minutes.
Fresh herbs are added at the last stage of cooking. If the soup is ordinary, then put the greens immediately after cream. If you plan to make mashed potatoes, then dill or parsley should be poured into an already prepared ground soup.
Served creamy soup with salmon steamed with crispy baguette or garlic cracker.
Secrets and Tricks
- If you add thyme a sprig of fish soup 5 minutes before cooking, the dish will have a pleasant, harmonious aftertaste. Many chefs believe that it is this seasoning that perfectly combines with fish and cream at the same time.
- It is important to remember that fish soup is a slightly different dish than fish soup. You can add absolutely any vegetables, spices, greens, aromatic herbs, seafood to the soup. Fantasy is limited only by the size of the wallet or the capacity of the refrigerator. The main thing is that the cream of salmon contains good cream and quality fish.
- Fish fillet is not recommended to boil whole. Whetstones are added in the last stages of cooking. Cooked salmon very quickly. To get strong and even pieces that will not fall apart at the first touch, you need to send fish to the broth at the right time.
- If different parts of the fish are used to prepare the broth, not only the head, but also the bones, it is recommended to strain it several times.
- Before you start preparing aromatic and rich soup from salmon, be sure to make fresh the main ingredients. Poor fish or bad cream can ruin the whole dish. As for fish, it is important to evaluate the color of the gills. They must be bright red. Any other light will indicate that the fish is spoiled.
- For the preparation of fish soup and broths, it is not recommended to use such types of fish as roach, bream, roach and carp. No matter how high-quality the fish was cut, the broth during the cooking process will still get a bitter taste.
- If it was not possible to get fresh salmon and you have to cook soup from frozen fish, then it is recommended to dip it exclusively in cold water.
- To give the fish soup a sticky and more interesting refined taste, it is recommended to mix salmon with perch, ruff, whitefish or burbot. The meat of these fish species has a delicate and sweet taste.
How to diversify creamy soup
In addition to classic vegetables (potatoes, onions, carrots), you can add rice, bell peppers and garlic, minced meat, fish paste, shrimp or squid, and assorted red and white fish to fish soups.
Experiment. Do not be afraid to combine seemingly incompatible ingredients. Creamy fish soup is an incredibly tasty dish that is very simple and quick to prepare. In addition, its great advantage is that it does not bother. By changing only one ingredient, you can get a completely new taste.