Icelandic Fish Soup - Le Coup de Grâce
fermer/close
vivez le coup de grace info@lecoupdegrace.ca

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • 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.

    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!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    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.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Crab in a pear
    Preparation : 1h00
    Cooking : 10 min
    See recipe
    Grilled lobster bisque
    Preparation : 40 min
    Cooking : 1h30 min
     new
    See recipe
    Stimpson’s surf clam ceviche
    Preparation : 40 min
    Cooking : -
    fermer la fiche

    Icelandic Fish Soup

    • Preparation : 10 min
    • Cooking : 40 min
    • Servings : 4

    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!

    Innkeeper, drinks!

    +- 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.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top