Fiskesuppe

Ingredients

• 1.2L fish stock
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 leek, white and light green parts, thinly sliced
• 2 carrots, diced small
• 150g celeriac, diced small
• 1 small onion, finely diced
• 200ml heavy cream
• 100ml whole milk
• 500g skinless cod or haddock fillet, cut into bite-size chunks
• 150g raw peeled shrimp
• 2 egg yolks
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill, plus more for garnish
• 1 bay leaf
• salt and white pepper, to taste

Before you cook

• Dice the leek, carrots, celeriac, and onion.
• Cut the fish into bite-size chunks.
• Peel the shrimp if not already peeled.
• Separate the egg yolks into a small bowl.
• Measure out the fish stock, cream, and milk.
• Chop the dill.

Steps

1. Melt the butter in a large pot over medium heat.
2. Add the onion, leek, carrot, and celeriac and cook for 6 minutes, stirring, until softened but not browned.
3. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste.
4. Pour in the fish stock a little at a time, whisking to prevent lumps.
5. Add the bay leaf and bring the soup to a gentle simmer.
6. Simmer for 12 minutes until the vegetables are tender.
7. Stir in the cream and milk and return to a gentle simmer.
8. Add the cod chunks and poach for 4 minutes.
9. Add the shrimp and poach for 2 minutes more until the fish is just opaque and the shrimp are pink.
10. Remove the pot from the heat.
11. Whisk a ladleful of the hot soup into the egg yolks in a small bowl to temper them.
12. Stir the tempered yolks back into the pot until the soup turns glossy and slightly thickened.
13. Stir in the lemon juice and chopped dill.
14. Remove the bay leaf and season with salt and white pepper to taste.
15. Ladle into bowls and garnish with extra dill before serving.