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!
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 norway-hei.com)
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+