Creamy Norwegian Fish Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons plain flour
• 4 -5 cups fish stock or 4 cups vegetable stock
• 1 medium carrot, finely chopped in strips
• 1 -2 cup leek, finely chopped in strips
• 1 -2 potato, peeled and cut into small cubes (optional)
• 1 (14 ounce) can chopped tomatoes (optional)
• 12 peeled raw shrimp (approx)
• 12 mussels (approx) or 12 small scallops (approx)
• 4 -6 ounces catfish (or fish of your own choice)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• salt and pepper
• 2 tablespoons sour cream (optional)
• 2 teaspoons lumpfish caviar (optional)

Recipe

• 1 melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
• 2 add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
• 3 melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
• 4 add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
• 5 simmer for another 5 minutes, or until the fish and shellfish are tender.
• 6 add the parsley and salt and pepper to taste.
• 7 serve garnished with sour cream and the lumpfish caviar.