Fiskesuppe (fish soup)
This creamy Norwegian fish soup is ready to enjoy in just 30 minutes. Made with dill, lemon juice and veggies, it’s full of flavour.
- 50g butter, chopped
- 1 leek, pale section only, thickly sliced
- 1 celery stick, cut into 1cm pieces
- 2 tbs plain flour
- 2 cups (500ml) fish stock
- 2 cups (500ml) reduced-fat milk
- 300ml pouring (pure) cream or thickened cream
- 500g potatoes, peeled, cut into 2cm pieces
- 460g pkt Coles Tasmanian Salmon Portions Skin Off, cut into 3cm pieces
- 1/4 cup (60ml) lemon juice
- 1 tbs chopped dill
Heat 10g butter in a large saucepan over medium heat. Add the leek and celery. Cook, stirring occasionally, for 3 mins or until leek softens. Transfer to a plate.
Melt the remaining butter in the pan over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 1 min or until grainy. Remove from heat. Add half the stock and use a balloon whisk to whisk until well combined. Add the remaining stock, milk and cream and stir until well combined. Add the potato and bring to a simmer over medium heat. Reduce heat to medium-low and cook for 8 mins or until the potato is tender.
Add the leek mixture to the soup with the salmon. Cook, stirring, for 2-4 mins or until salmon is cooked to your liking. Add half the lemon juice. Stir to combine. Repeat with remaining lemon juice. Season. Stir in the dill.
Ladle the soup among bowls.
Serve with dill sprigs and lemon wedges