Delicious fish soup - Classic recipe with cod, shrimp and mussels!
Now that the heat is starting to come, there is not much that tastes better than a good fish soup served with some freshly baked bread and a glass of white wine. You can serve this soup as an appetizer or main course.
Ingredients
- 600 gr cod loin
- 600 gr fresh shrimps
- 1 bag mussels
- 5 pcs shallots
- 1 cloves garlic
- 2 dl white wine
- 100 gr butter
- 3 pcs carrot
- 1 pcs fennel
- 3,5 dl whipping cream
- chili flake
- fresh dill and parsley
- salt and pepper
The whole key to getting a very good fish soup is to make the good broth, find good ingredients and make the dish with love. Here I will show you step by step how to make a fantastic fish soup. This is not difficult, but it does take some time. I love the combination of broth from mussels and shellfish. When this broth is combined with cream, butter, vegetables and fish, this becomes a really great meal.
Step 1
I like to start with the shellfish broth. Buy fresh shrimp, it gives the broth a much better taste.
Step 2
Start by peeling the shrimps and save on the peel and heads. Place the peeled shrimps in a bowl, cover with plastic wrap and refrigerate until serving.
Step 3
Find a pan and pour in a little neutral oil. Heat and add 1 teaspoon of chili flakes. When the oil is really hot, add the shrimp shell. Stir well and cook for a few minutes.
Step 4
Pour on ice cold water. When the water boils again, turn down the heat and let the broth simmer for 40 minutes.
Step 5
Now you can start with the broth of the mussels. Find a large pan in which to make the soup itself.
It is important that you have a lid that fits this pan. Put the butter in the pan and let it melt. Finely chop the shallots and garlic.
Add in the butter and let it fry until shiny. Clean the mussels and make sure there is no damage to any of them. I do this in cold water. If any of the shells are damaged or you are a little in doubt as to whether they are good, discard them. Turn up the heat on the pan, pour in the mussels and stir well.
Pour on the white wine and put on the lid. Stir the pan occasionally. Let steam / cook for 2-3 minutes until all the shells have opened. Fish out all the mussels from the pan and place in a bowl. Strain the shell and pour the shellfish broth together with the mussel broth.
Step 6
Let simmer until the soup begins to thicken a little. Now you can turn off the heat until it is about 25 minutes until you want to serve the soup. Cut fennel and carrot into thin strips.
Step 7
Add to the soup when there are about 25 minutes left to serve. Let the soup simmer. Finely chop a little dill and add to the soup (save a little for the decoration). Squeeze in lemon juice and season with salt and pepper. Cut the cod into suitable pieces. Add the cod to the soup when there are 5 minutes to serve. Then the cod will be absolutely perfect. Just before serving, add the mussels and shrimps.
Step 8
Pour into nice bowls and garnish with some fresh dill and finely chopped parsley. Serve with good bread next to it and a good glass of white wine. Now you can sit down and enjoy a fantastic soup! Good luck.
