Fiskesuppe (Creamy Norwegian Fish Soup)

Name: Fiskesuppe (Creamy Norwegian Fish Soup)
Yield: 7
Cuisine: Noruega
Ingredients: 5 tablespoons Wheat flour; 1 cup Milk; 3 tablespoons Butter; 1 cup Prawns; 1 clove Garlic; 2 Carrot; 2 Potato; 1 lb Fish fillet; 1 Leek; 1 cup Creme Fraiche; 1 tablespoon Chives; 4 cups Fish Stock

Media

Contains allergens

Cereales con glutenLecheCrustáceos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein21 %20 g
Carbs32 %30 g
Fat47 %20 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	377 kcal	89 kcal
Protein	20 g	4.7 g
Carbs	30 g	7.1 g
Fat	20 g	4.7 g

One serving is about 423 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Norwegian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Norway

Ingredients

5 tablespoons Wheat flour
240 ml MilkOriginal: 1 cup
3 tablespoons Butter
240 ml PrawnsOriginal: 1 cup
1 clove Garlic
2 Carrot
2 Potato (medium)
454 g Fish filletOriginal: 1 lb
1 Leek
240 ml Creme Fraiche (1/4)Original: 1 cup
1 tablespoon Chives
960 ml Fish StockOriginal: 4 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
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Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.
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Add the fish stock and continue to whisk until there are no lumps.
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Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
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Add the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
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Sprinkle with chives (or dill or parsley) before serving.