Fish Soup for a Rainy Day

By Jonathan Reynolds

Updated September 9, 2015

Total Time
About 20 minutes
Rating
4(20)
Comments
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Even those who seriously don't like fish may be swayed by this Norse chowder: just stock, white wine, cream, butter and whatever fish you have on hand.

Featured in: FOOD; Water Babies

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Ingredients

Yield:6 servings

  • 4 tablespoons butter

  • 4 tablespoons flour

  • 5 cups fish stock (see recipe)

  • 1 cup dry white wine

  • 1 cup clam juice

  • 1 ¼ cups crème fraîche

  • 1 ¼ cups heavy cream

  • 1 large carrot, peeled and cut into julienne strips

  • 1 small celery root, peeled and cut into julienne strips

  • 5 scallions, green part only, cut into half-inch slices

  • 5 cups spinach leaves, coarsely chopped

  • 1 teaspoon sugar

  • Salt and freshly ground white pepper to taste

  • 2 pounds skinless, boneless whitefish like cod, flounder, turbot or catfish, cut into ¾-inch chunks

  • 30 mussels (optional)

  • 3 tablespoons chopped chives

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

21 grams carbs; 192 milligrams cholesterol; 656 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 22 grams saturated fat; 39 grams fat; 1 gram trans fat; 3 grams fiber; 1595 milligrams sodium; 48 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a large soup pot over medium heat. Stir in the flour and cook, stirring constantly, for 3 minutes. Stir in the fish stock, bring to a boil and boil for 5 minutes, stirring occasionally. Stir in the wine, clam juice, crème fraîche and cream. Reduce the heat to a simmer.

  2. Step 2

    Add the carrot and celery root and cook 2 minutes. Add the scallions, spinach and sugar. Season to taste with salt and pepper. Add the fish (and mussels, if using). Cook for 3 minutes, or until the mussels open. Ladle the soup into bowls, sprinkle with chives and serve immediately.

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Ratings

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20 user ratings
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Comments

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valerie

A lovely north European style of soup. Made a delicious one pot meal accompanied by baguette. I used salmon, reduced the cream to 1 cup plus less than a cup of sour cream (didn’t have any crème fraîche) Quick and easy and a big hit

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