LunchMiddagPescetarianskGlutenfrittSverigeEuropaFisk & skaldjurSoppor & grytor

The Fisherman's Wife's Fish Soup

Name: The Fisherman's Wife's Fish Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 10 pc Gul lök (small); 15 g Smör (Approx. 1-1.5 tbsp); 500 ml Fiskbuljong (1 dice + water); 400 g Krossade tomater (1 can); 1 tsp Timjan, torkad; 100 ml Vitt vin; 300 g Torskfilé; 100 ml Vispgrädde; 250 g Räkor (fresh); 2 tbsp Dill, färsk (to taste)

This rustic fish stew is a beautiful combination of delicate white fish and tender shrimp resting in a deeply aromatic tomato-herb broth. A unique twist sets this recipe apart: instead of pouring liquid cream straight into the pan, heavy cream is whipped to stiff peaks and gently folded into the hot soup just before serving, creating an incredibly rich, cloud-like texture. Laced with white wine and fresh dill, it is a comforting, soul-warming coastal classic.

Skapad av Flavrloop

starstarstarstarstar

0.0 (0 reviews)

schedule

Förberedelsetid 20 min

timer

Tillagningstid 20 min

signal_cellular_alt

Svårighetsgrad Lätt

stacked_bar_chart

Näringsinnehåll

per portion

local_fire_department

Kalorier 382 kcal

Protein 31g

Carbs 25g

Fat 15g

Instruktioner

4 steg

Förhindra att skärmen slocknar

Peel the small yellow onions. Melt the butter or margarine in a large pot over medium heat and sauté the onions until softened and lightly translucent.

10 pc Gul lök (small), 15 g Smör (Approx. 1-1.5 tbsp)

Pour the canned tomatoes into the pot along with the prepared fish stock, white wine, and crumbled dried thyme. Bring the mixture to a simmer, cover, and let it cook gently for roughly 15 minutes to marry the flavors.

500 ml Fiskbuljong (1 dice + water), 400 g Krossade tomater (1 can), 1 tsp Timjan, torkad, 100 ml Vitt vin

While the broth simmers, cut the cod fillets into bite-sized pieces. Gently drop the fish chunks into the soup and allow them to poach at a soft simmer for an additional 5 minutes until cooked through and opaque.

300 g Torskfilé

Peel the fresh shrimp. In a separate bowl, whip the heavy cream until it forms stiff peaks. Stir the peeled shrimp into the soup, then carefully fold in the whipped cream, letting it melt smoothly into the warm broth. Bring the soup up to temperature without boiling, ladle into bowls, and scatter the finely chopped fresh dill over the top.

100 ml Vispgrädde, 250 g Räkor (fresh), 2 tbsp Dill, färsk (to taste)

lightbulb Kockens tips

When folding in the stiffly whipped cream, make sure your heat is turned down low. You want the cream to gently melt into the broth to create a velvety, aerated body without separating.

Klar!

Gillade du att laga detta?

Recensioner & Betyg

0.0

starstarstarstarstar

Baserat på 0 recensioner

Inga recensioner än. Bli den första att recensera detta recept!

Du kanske också gillar

Saffron-Spiced Fish Soup with Salmon and Cod

This luxurious Scandinavian-style seafood soup brings together the delicate flavors of fresh cod and rich salmon in a creamy, golden saffron-infused broth. Laced with white wine, lobster fond, and aromatic herbs like thyme and basil, the soup delivers a magnificent depth of flavor. Tender peeled shrimp are folded in at the very last moment to retain their perfect texture. It is a comforting, elegant dish that pairs beautifully with a slice of crusty bread.

Flavrloop

20 min • Lätt

Moqueca Baiana: Brazilian Fish Stew

Hailing from the vibrant coastal state of Bahia, Moqueca Baiana is a fragrant celebration of the sea. Unlike heavier European stews, this version is defined by the silky richness of coconut milk balanced perfectly with bright lime and earthy cumin. Fresh fillets of firm white fish are gently poached in a base of sweet peppers and tomatoes, creating a broth that is both deeply comforting and refreshingly light. It is an effortless yet exotic centerpiece that captures the soulful heat of North Eastern Brazil in every spoonful.

Flavrloop

35 min • Medel

Bobó de Camarão: Brazilian Shrimp Stew

Venture into the sun-drenched coast of Bahia with Bobó de Camarão, a velvety shrimp stew that is a masterclass in Afro-Brazilian soul. The secret lies in its creamy, vibrant base of simmered yuca and coconut milk, stained a brilliant sunset-orange by traditional dendê palm oil. Tender prawns are bathed in this aromatic landscape of ginger, bell peppers, and fresh cilantro, offering a texture that is both indulgent and comforting. It’s a dish that demands to be shared slowly, preferably alongside fluffy white rice. This is more than a meal; it’s a rhythmic celebration of Brazilian heritage.

Flavrloop

80 min • Medel

The Fisherman's Wife's Fish Soup

Förberedelsetid 20 min

Tillagningstid 20 min

Portioner 4

Ingredients

10 pc Gul lök (small)

15 g Smör (Approx. 1-1.5 tbsp)

500 ml Fiskbuljong (1 dice + water)

400 g Krossade tomater (1 can)

1 tsp Timjan, torkad

100 ml Vitt vin

300 g Torskfilé

100 ml Vispgrädde

250 g Räkor (fresh)

2 tbsp Dill, färsk (to taste)

Nutrition Facts

Calories 382 kcal

Protein 31g

Carbohydrates 25g

Fat 15g

Instructions

1.
Peel the small yellow onions. Melt the butter or margarine in a large pot over medium heat and sauté the onions until softened and lightly translucent.

10 pc Gul lök (small), 15 g Smör (Approx. 1-1.5 tbsp)
2.
Pour the canned tomatoes into the pot along with the prepared fish stock, white wine, and crumbled dried thyme. Bring the mixture to a simmer, cover, and let it cook gently for roughly 15 minutes to marry the flavors.

500 ml Fiskbuljong (1 dice + water), 400 g Krossade tomater (1 can), 1 tsp Timjan, torkad, 100 ml Vitt vin
3.
While the broth simmers, cut the cod fillets into bite-sized pieces. Gently drop the fish chunks into the soup and allow them to poach at a soft simmer for an additional 5 minutes until cooked through and opaque.

300 g Torskfilé
4.
Peel the fresh shrimp. In a separate bowl, whip the heavy cream until it forms stiff peaks. Stir the peeled shrimp into the soup, then carefully fold in the whipped cream, letting it melt smoothly into the warm broth. Bring the soup up to temperature without boiling, ladle into bowls, and scatter the finely chopped fresh dill over the top.

100 ml Vispgrädde, 250 g Räkor (fresh), 2 tbsp Dill, färsk (to taste)

Kockens tips

When folding in the stiffly whipped cream, make sure your heat is turned down low. You want the cream to gently melt into the broth to create a velvety, aerated body without separating.

Utskrivet från Flavrloop