Traditional Fish Soup

Description

Traditional soup, for 6 – 8 persons

File:Icelandic Fish Soup.jpg

Fish Soup

Ingredients

• 3 – 4 tbsp butter or oil
• 1 red onion, cut in julienne
• ½ leek (white part only) cut into thin slices
• 1 stalk celery, cut into small pieces
• 2 quarts fish stock or mild chicken stock
• 250 ml (10 oz) heavy cream
• 2 – 3 oz dry sherry or port
• 1 small can (70 g / 2 oz) tomato purée
• 5 – 6 strings saffron
• 1 – 3 tbsp vine vinegar (f. ex. tarragon)
• ½ cup dry white wine
• 8 oz flounder fillet, cut into small pieces
• 8 oz salmon fillet, cut into small pieces
• 6 oz Icelandic shrimp (salad prawns)
• salt and white pepper

Procedures

1. Melt the butter in a pot, add all the vegetables and sweat for 4 – 6 minutes.
2. Add the stock, cream, sherry, tomato purée, saffron, vinegar and white wine.
3. Boil for 6 – 8 minutes.
4. Add the and bring to boil again, add the prawns.
5. After this the soup may not boil.
6. Season with salt and pepper to taste and a little unmelted butter would not harm.