Norwegian Fish Soup

 

1 ½ lbs cod or other white fish cut into 2 inch cubes

1 carrot, diced

½ cup diced celery

1/2 cup sliced leek

1 carrot sliced

1 tbsp butter

2 tbsp flour

2 cups fish stock

2 tbsp fresh squeezed lemon juice

2 egg yolks

1lb baby potatoes or chopped russet potatoes

1 cup heavy whipping cream

1 teaspoon salt

½ tsp curry

¼ tsp cayenne pepper

 

Add the diced vegetables to a cheese cloth and set aside. Melt the butter in a pan on medium heat. Once melted, stir in the flour and cook for 3 minutes. Add the fish stock and stir to combine. Add the diced vegetables in the cheese cloth and bring to a boil. After 10 minutes add the potatoes and continue boiling for another 5 minutes then remove the cheese cloth from the soup. Reduce heat to medium low. Add the lemon juice, curry, cayenne pepper, egg yolk and cream to a bowl and stir to combine. Add the egg mixture to the soup and stir to combine. Add the slices of carrot and leek and simmer for about 10 minutes. Add the fish and cook for about 5 minutes  or until the fish is cooked through.

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Serve with focaccia bread.

 

*adapted from Classic Norwegian Fish soup fromnorway.com