Icelandic Fish Soup

Preparation :10 min Cooking :40 min
Difficulty :easy
Servings :4

This Icelandic fish soup reminds me of my travels into this mysterious and magnificient country. It has been created by the amazing blog mimithorisson.com and is WAY too amazing not to share it! Treat yourself, please.

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Ingredients

  • 4 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 1/2 cup white part leek, finely chopped
  • 2 celery sticks, finely sliced
  • Salt and ground pepper
  • 1/2 cup port
  • 3/4 cup white wine
  • 6 cups chicken broth
  • 3 tablespoons tomato concentrate
  • 1/2 teaspoon safran
  • 3 tablespoons red wine vinegar
  • 5 cups of mix nordic fish (salmon, haddock, halibut), cut in cubes
  • 4 cups uncooked shrimps, shelled and without tails
  • 3 tomatoes, very finely chopped
  • 3/4 cup 15% country cream

Preparation

  • In a big sauce pan at medium heat, melt the butter and add the onion, leek and celery. Season with salt and pepper and cook for about 10 minutes, while stirring often, until vegetables are tender.
  • Add the port and white wine then stir well to go grab all those flavors! Reduce for 4 minutes.
  • Add the broth, tomato concentrate, safran and red wine vinegar then stir well. Bring to a boil then lower heat. Gently simmer for 20 minutes.
  • Add the fish, shrimps and tomatoes then simmer for 5 minutes. Stir well.
  • Remove from heat and wait 1 or 2 minutes so that it stops boiling. Stir in the cream. Serve with warm bread and butter!

Our wine stewards suggest

+- 15$ Anselmi San Vincenzo

Texture, freshness and notes of exploding ripe fruits. A wine from the regular directory that I buy often since it's that good!

+- 30$ Anselmi Capitel Foscarino 2013

Want to spoil yourself? A top-quality vintage from the same producer, with added complexity, notes of almonds and a hint of minerality. A superb wine at an incredible price for the quality.

Saison Framboise, Dunham

Dare to try a raspberry beer! It will be a great pairing with the tomatoes, the red wine vinegar and the port in this dish. The Saison yeast will bring a peppery touch to the soup. The light acidity of this beer will evoke the one in the dish.

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