Creamy Scandinavian Seafood Soup
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Description
While other creamy fish soups tend to be overpowering, this one is light, elegant, and delicious. Sprinkle with chives and serve with bread.
Ingredients
- 2 tablespoons olive oil, or as needed
- 2 carrots, chopped
- 2 onions, chopped
- 2 cups chicken broth
- 1 cup water
- 1 cup white wine
- ¼ cup red wine vinegar
- 1 tablespoon fish sauce
- 1 cup heavy whipping cream
- 1 tablespoon all-purpose flour
- 1 tablespoon white sugar
- 2 cloves garlic, minced
- 1 bay leaf
- ½ dried chile pepper
- ½ sprig fennel fronds
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds cod fillets
- 1 pound mussels, cleaned and debearded
- 8 uncooked medium shrimp, peeled and deveined, or more to taste
Directions
- 1. Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
- 2. Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
- 3. Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.
Nutrition Facts
serving: 6 servings
calories: 465.7 kcal
carbohydrates: 17.3 g
protein: 38.7 g
saturated fat: 10.5 g
cholesterol: 158.2 mg
sodium: 990.8 mg
fiber: 1.5 g
sugar: 5.7 g