Fish Soup À La Krakenes Fyr
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 liters milk, low-fat
- 6 cubes broth, instant (fish stock cubes)
- 3 tablespoon herbs, dried (lemon thyme, parsley, chives, calendula, fennel, hyssop *)
- 6 carrot (s), sliced
- 1 leek, cut into rings
- 4 potato (s), diced
- 1 packet shrimp (s), (polar sea prawns or crabs), approx. 200 g
- 300 ml cream
- 1 tablespoon potato flour
- 1 tablespoon sugar
- 600 g fish fillet (s), diced (e.. cod, salmon or other firm sea fish)
- some salt and pepper
- Chili powder
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Bring the milk with the stock cubes and herbs to the boil. If there are no stock cubes available (hard to get in Germany), I take 1 liter of whole milk and 1 liter of fish stock. Add the vegetables and simmer for a few minutes. Mix the potato flour with the cream and add. Bring to the boil briefly, then turn down the heat and add the fish. Let it steep for about 8 minutes. Finally add the prawns and season with salt, pepper, chilli, sugar and paprika powder.
- We always eat the soup on Good Friday.
- * There is a special blend of herbs in Norway. So if you have the chance, you are welcome to bring some with you. If not, you have to get the herbs here individually and then mix them.
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