Creamy Scandinavian Seafood Soup Recipes

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MAKEOVER CREAMY SEAFOOD SOUP



Makeover Creamy Seafood Soup image

This delicious soup has only half the cholesterol, a fourth of the fat and half the calories of the original recipe from Mildred Fasig of Stephens City, Virginia . Best of all, our entire taste panel agreed that this makeover has an even richer and creamier texture and taste!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1/4 cup all-purpose flour
2 cups fat-free milk
2 cups half-and-half cream
1/4 cup sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

Nutrition Facts : Calories 274 calories, Fat 13g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 436mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein.

CREAMY SCANDINAVIAN SEAFOOD SOUP



Creamy Scandinavian Seafood Soup image

While other creamy fish soups tend to be overpowering, this one is light, elegant, and delicious. Sprinkle with chives and serve with bread.

Provided by Tautec

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 55m

Yield 6

Number Of Ingredients 20

2 tablespoons olive oil, or as needed
2 carrots, chopped
2 onions, chopped
2 cups chicken broth
1 cup water
1 cup white wine
¼ cup red wine vinegar
1 tablespoon fish sauce
1 cup heavy whipping cream
1 tablespoon all-purpose flour
1 tablespoon white sugar
2 cloves garlic, minced
1 bay leaf
½ dried chile pepper
½ sprig fennel fronds
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 ½ pounds cod fillets
1 pound mussels, cleaned and debearded
8 uncooked medium shrimp, peeled and deveined, or more to taste

Steps:

  • Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
  • Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
  • Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 17.3 g, Cholesterol 158.2 mg, Fat 23 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 10.5 g, Sodium 990.8 mg, Sugar 5.7 g

CREAMY SEAFOOD SOUP



Creamy seafood soup image

More of a stew than a soup, this creamy meal in a bowl will not disappoint seafood fans. (my own recipe)

Provided by mrmanslaughter

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat a good splash of olive oil in a large soup pan, add the chopped bacon and garlic and fry on a moderate heat for around three minutes, stirring regularly until cooked.
  • Once the bacon is cooked, add the peppers, tomatoes, onion and lemon peel and cook for around 10 minutes, stirring occasionally until everything is very soft.
  • Remove the lemon peel and add the white wine and bring to a boil, turn it down to a simmer and leave to reduce by half.
  • Once the wine is reduced by half, add in the fish stock and potatoes, bring back to the boil, then reduce to a simmer and leave for around 1 hour until the potatoes are nice and soft.
  • Put mayonnaise into a bowl or jug, ladle in some of the liquid a little at a time, stirring until you have a thin consistency. Once the mayonnaise mixture is thin and water like, pour it into the pot and stir.
  • Add the fish chunks and simmer for 2-3 minutes, then add the mussels and prawns and simmer for a further 2-3 minutes, stir and remove from the heat.
  • Garnish with chopped parsley, a squeeze of lemon juice and crusty bread. (season to taste)

SCANDINAVIAN FISH SOUP



Scandinavian Fish Soup image

I don't know how scandinavian this recipe is, but I'm Swedish and my husband is Norwegian, and we both loved it! Measurements are approximate - you can alter it according to your tastes, and since it's soup, you can make it as thick or as thin as you like.

Provided by monkeybane

Categories     Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb cod
1 large onion, sliced
3 garlic cloves, sliced
2 large carrots, small dice
1 -2 large potato, small dice
1 (8 ounce) package fresh mushrooms
i large can crushed tomatoes
1 1/2 cups chicken stock or 1 1/2 cups broth
1 1/2 cups of v-8 vegetable juice or 1 1/2 cups tomato juice
oil
butter
soy sauce
flour, for thickening
salt & pepper
lemon juice
crusty bread

Steps:

  • Prepare all ingredients as listed. (Slice the garlic, dice the potatoes & carrots, slice mushrooms if needed, etc.) Heat oil & butter in stock pot. Add onion, carrots, potatoes, and mushrooms.
  • Season with salt & pepper to taste. Add a couple of dashes of soy sauce. Let cook until semi-tender. Add more butter & oil, then sprinkle in a couple of tablespoons of flour. Add more or less depending on how thick you like your soup. Let cook for a couple of minutes to remove the raw flour taste.
  • Add the entire can of crushed tomatoes along with the stock and the juice. Bring to a boil, then reduce to a simmer.
  • While that is simmering, heat a large pan. Add butter and oil and let butter melt. Salt and pepper the fish and lay seasoned side down in the hot pan.
  • Salt and pepper the other side of the fish. Let sear on the first side and flip, doing the same to the other side.
  • If desired, you may hit the fish with a splash of lemon or lime juice at the end.
  • Once fish is done, remove to plate. Deglaze pan with lemon juice and dump into the soup. Let flavors simmer together for a couple more minutes.
  • When ready to serve, place a couple of pieces of the fish in the bottom of your soup bowl. Spoon or ladle soup over the fish and serve with crusty bread. Enjoy!

Nutrition Facts : Calories 243.2, Fat 2, SaturatedFat 0.4, Cholesterol 49.6, Sodium 477.4, Carbohydrate 30.2, Fiber 4.9, Sugar 8, Protein 27.3

SCANDINAVIAN VEGETABLE SOUP WITH SHRIMP



Scandinavian Vegetable Soup with Shrimp image

Categories     Soup/Stew     Milk/Cream     Potato     Quick & Easy     Shrimp     Cauliflower     Green Bean     Dill     Simmer     Boil     Gourmet

Yield Serves 2

Number Of Ingredients 12

1 carrot, sliced thin
1/3 cup shelled fresh peas or frozen peas, thawed
1 cup 1/2-inch cauliflower flowerets
1 small boiling potato, peeled, cut into 1/4-inch dice, and reserved in a bowl of water
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
2 ounces fresh spinach, coarse stems discarded and the leaves washed well, spun dry, and chopped fine (about 1 cup)
1/2 cup half-and-half
1 large egg yolk
1/4 pound small shrimp, shelled, deveined if desired
1 teaspoon salt
1 tablespoon finely chopped fresh dill plus 2 dill sprigs for garnish
1 teaspoon dry Sherry if desired

Steps:

  • In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.

CREAMY NORWEGIAN FISH SOUP



Creamy Norwegian Fish Soup image

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

Provided by PetsRus

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 tablespoons butter
2 1/2 tablespoons plain flour
4 -5 cups fish stock or 4 cups vegetable stock
1 medium carrot, finely chopped in strips
1 -2 cup leek, finely chopped in strips
1 -2 potato, peeled and cut into small cubes (optional)
1 (14 ounce) can chopped tomatoes (optional)
12 peeled raw shrimp (approx)
12 mussels (approx) or 12 small scallops (approx)
4 -6 ounces catfish (or fish of your own choice)
1/2 cup heavy cream
1/4 cup chopped fresh parsley
salt and pepper
2 tablespoons sour cream (optional)
2 teaspoons lumpfish caviar (optional)

Steps:

  • Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
  • Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
  • Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
  • Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
  • Simmer for another 5 minutes, or until the fish and shellfish are tender.
  • Add the parsley and salt and pepper to taste.
  • Serve garnished with sour cream and the lumpfish caviar.

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