Creamy fish soup with skrei, the fine winter cod. Complemented with carrot and spring onion strips as well as cream and crème fraîche. A very mild soup with a good fish stock and only a few ingredients. Quickly prepared and so warming!
Of course a Skrei recipe is allowed Not to be missed after I told you about my great Lofoten adventure of skrei fishing in Norway last week. Right after our arrival in Henningsvær we got a delicious
fish soup with skrei served in our hotel. This soup is known as Fiskesuppe (fish soup) or as Torske soup . Torske is cod in Norwegian. The soup was very creamy and mild and just delicious. Exactly the right thing when we arrived at -4 degrees in Lofoten and wanted to strengthen us for the rafting trip through the Vestfjord. Fiskesuppe and Torske Soup - Norwegian Fish Soup
Fish soups are available in Norway like sand and the
a Torkese soup or Skreisuppe just do not exist. Sometimes it is skrei or cod, but it can also be salmon in the soup. Seafood is also often and gladly used. From mussels to prawns to crabs. The latter were also present in our lunch soup. I left them out here because my skrei should be in focus. Of course, you can just add a handful of fresh crabmeat to the soup and heat briefly. Creamy fish soup with fine strips of vegetables and cream
In addition, there are usually very finely chopped vegetables, usually in delicate julienne stripes. I have almost always seen carrots, celery is also possible in fine slices, spring onions or leeks also go well. The base is also always a good fish stock, of course, even cooked! To make the soup creamy and creamy, both cream and crème fraîche are used. This is not easy, but filling and of course just delicious. I have not tied my fish soup with skrei extra. It is more liquid than thick-creamy. Who wants it a little creamier and firmer, but can set the soup with flour. I'll include this option in the recipe.
Skrei - the famous winter cod
The famous winter cod you get usually from January to about the end of April at well-stocked fish counters in the supermarket, in the FrischeParadies or in the metro. Skrei has a particularly firm, low-fat meat. The fish migrate in the winter about 1,000 km from the Arctic to northern Norway to spawn there.I was allowed to get a picture of it myself.
Skrei or cod is lean, rich on healthy proteins as well as vitamins D and B12 and also a natural source of iodine. Thanks to an above-average amount of vitamin A and selenium, the consumption of fish can even help strengthen the immune system.
In the 1980s, cod stocks were still overfished and since then there have been strict ones Regulate. The stocks have been able to fully recover, making Skrei the largest and most sustainable cod stock worldwide. Fishing quotas and regular checks will ensure that the "gold of Lofoten" is not overfished. In 2019, the fishing quotas for Arctic cod, as determined by the Norwegian Government, total slightly over 300,000 tonnes. A total of about 1,000 fishing boats are now in use between January and April. They must all be registered in Norway and only be allowed to catch a certain amount of skrei according to the quota. Skrei has been known and loved in Germany for about 10 years - so you can get him regularly from the fishmonger you trust. If you like cod, but do not know Skrei yet, you should try it - it's worth it!
" Ingredients 1 tablespoon butter 2 small shallots 500 ml good fish stock 2 small carrots 2 spring onions 150 g cream 200 g crème fraîche 400 g skrei filet or loin (outside of the normal cod seasoning season) 1 tsp white wine vinegar sea salt freshly ground black pepper Cut off dill tips from some twigs of fresh dill. Preparation 1
Butter in Melt over a large saucepan over medium heat.Clean the spring onions, cut the roots and cut away the dark green part. Also cut the spring onions into 5 cm pieces and cut into fine strips. Add the strips of vegetables to the boiling bottom and simmer gently for about 5 minutes.
4 Add cream and creme fraiche to the soup and stir well. Just let it simmer, do not cook properly anymore. 5
Cut the Skrei into bite-sized pieces and add to the soup. Depending on the size of the pieces, allow to stand for about 3-5 minutes in the hot soup until the fish is cooked.
Season the fish soup with vinegar, salt and freshly ground black pepper. Spread the soup directly on a plate, garnish with a few fresh dill tips and serve immediately.
If you want to have more of the soup tied, add 1 tablespoon of flour to the shallots after the first step. Sweat the flour well, then slowly stir in the fish stock with constant stirring. Simmer the mixture gently for 5-10 minutes - then the flour taste is not so intense. Then proceed as indicated in the recipe.
I went to the press trip from Seafood from Norway invited. The Norwegian Seafood Council works closely with the Norwegian fishery and aquaculture industry to help Norway's Fiji promotes the development of local expertise, increasing sales potential and targeted reputation management. The Norwegian fishing industry finances the Norwegian Seafood Council's work on levies on all Norwegian export products. The Norwegian Seafood Council is a public company under the leadership of the Ministry of Trade, Industry and Fisheries