Sunday, May 1, 2011

Day 128! Norway - Fiskesuppe - Salmon Chowder - Up Next, Oman

The inspiration for tonight's Norwegian Fiskesuppe, or fish soup, comes from my friend, Astrid, a Norwegian woman now living on the African island of Mauritius, whom I have the great honor and pleasure of knowing through our mutual foodie blogging. Astrid has been kind enough to share a slew of recipes from her childhood in Norway. Although this was not one of Astrid's, she mentioned that salmon is a staple in her beautiful homeland...and, since it was on sale at the market today, it didn't take me long settle on this lovely chowder. So after a full day of yard work, cleaning out my gardens and pruning my roses, this chowder was the perfect end to a beautiful day. Thank you Astrid for your friendship and generosity!

Located in northern Europe, the Nordic Kingdom of Norway occupies the western portion of the Scandinavian Peninsula as well as Jan Mayen, the Arctic archipelago of Svalbard and Bouvet Island. Norway is the second least densely populated country in Europe and shares borders with Sweden, Finland, Russia and  Skagerrak Strait. Norway's extensive coastline faces the North Atlantic Ocean and Barents. A little known fact many may not know, is that this country has extensive reserves of petroleum, natural gas, mineral, forests, sea food, fresh water and hydro-power and is the world's largest producer of natural gas per capita outside of the Middle East. Lastly, Norway is socially and economically progressive and supports a Scandinavian welfare model, universal health care, subsidized higher education and comprehensive social security.

Cuisine in Norway draws on natural resources found throughout the land in the mountains, wilderness and along the coast. Unlike many European countries, Norway's cooking traditions focuses on game and fish. Moose, reindeer, duck, fowl, lamb, salmon (smoked and salted-sugar cured gravlaks), shellfish and herring are all staples in the Norwegian diet. Sauces using juniper and lingonberries, along with dill and spicy mustard season the food.

Fiskesuppe - Salmon Chowder (Adapted from

1 pound fish fillet (I used salmon, skin removed)
6-7 cups diced, new potatoes
1 cup carrots - diced
1 cup celery - diced
1/3 cup red and green peppers
1/3 cup frozen corn
1/3 cup instant potatoes
1/3 cup fresh chopped parsley
1/3 cup chopped onions
3 cloves garlic, chopped
1/3 cup chives and dill for garnish
3 cups seafood stock
3 cups milk
1 cup cream or half-and-half
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Saute onions and garlic until transparent.

Place potatoes, carrots, stock and salt in a soup pot and simmer for 15 minutes. Add remainder of vegetables and simmer.

In a separate bowl, whisk instant potatoes and milk. Add this gradually while stirring.

Add fish and stir until soup thickens. Lower the heat. Crumble the fish into smaller pieces when it's cooked. Add cream gradually while stirring, but do not let it boil.

Season with freshly ground black pepper, Worcestershire and salt to taste. Turn heat off and let rest for a few minutes.

Garnish with fresh chives and dill before serving.

Final Assessment: Delicious! Pretty to look at, full of flavor and not overly filling. This was perfect served alongside a salad and crusty bread. A+


sheril benedict said...

Wow Great dish ..never heard it before ..but i love your posts coz the photo which you take s absolutely mind blowing

sadie said...

Thank you, Sheril! I appreciate the kind words!

Astrid said...

Ooh! I can smell it and "taste" it! It looks so yummy - and it is! :) Thanks for your nice words and for being my friend in spite of miles apart! :)

sadie said...

The pleasure is mine, Astrid! And btw, I am going to make those Lamingtons!!!

NLS said...

SIlly question, but what kind of lens do you use with your canon?

sadie said...

Hi NLS: Not silly at all. It's an 18-55 mm lense. I don't use a flash, and I'm learning (I have a long way to go) to shoot using only available light. Thanks for connecting!