Icelandic Fish Soup
- Preparation 10 min
- Cooking 40 min
- Servings 4
- Freezing Absolutely
- 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
- 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!