Fiskesuppe Norwegian Fish Chowder Recipes

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FISKESUPPE (NORWEGIAN FISH CHOWDER)



Fiskesuppe (Norwegian Fish Chowder) image

Make and share this Fiskesuppe (Norwegian Fish Chowder) recipe from Food.com.

Provided by Member 610488

Categories     Chowders

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

6 tablespoons unsalted butter
4 garlic cloves, chopped
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded chopped
1 small leek, sliced 1/4 inch thick
kosher salt and black pepper, to taste
2 medium carrots, sliced 1/4 inch thick
1 large parsnip, peeled chopped
1 small celeriac, peeled chopped
4 medium new potatoes, peeled cut into 1 inch pieces
3 cups fish stock
2 cups milk
1 cup heavy cream
1 1/2 tablespoons Worcestershire sauce
2 lbs boneless skinless fish fillets, cut into 2 inch pieces (halibut, cod or haddock)
1/3 cup dill, chopped, plus more for garnish
1/4 cup fresh parsley leaves, chopped
1 lemon, juice of
crusty bread, for serving

Steps:

  • Heat butter in a 6 qt saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.
  • Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil.
  • Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
  • Add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper.
  • Serve with bread.

Nutrition Facts : Calories 593.8, Fat 31.7, SaturatedFat 18.9, Cholesterol 180.5, Sodium 435.4, Carbohydrate 33.4, Fiber 4.2, Sugar 4.4, Protein 44.1

NORWEGIAN FISH MOUSSE (FISKEPUDDING)



Norwegian Fish Mousse (Fiskepudding) image

This is light and airy fish pudding - A traditional dish of Norway. You serve this dish with Hollandaise or a mustard sauce. May be served as a first course or as a side dish.

Provided by Bergy

Categories     Scandinavian

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb fish fillet (pike, haddock, cod, basa or tilapia)
2 teaspoons salt
1/4 teaspoon pepper
1 pinch nutmeg
1 1/2 tablespoons potato flour
1 1/4 cups homo milk
2/3 cup whipping cream
1/4 cup fine breadcrumbs
12 shrimp
2 sprigs parsley (garnish optional)

Steps:

  • Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
  • You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
  • Add salt, pepper, nutmeg and potato flour, mix well.
  • Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
  • Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
  • Add the mousse until the mould is 3/4 full.
  • Cover with buttered foil or release foil.
  • Place mould in a larger dish, fill with water.
  • Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
  • Invert the mould very carefully.
  • Decorate with the shrimp & parsley.
  • Serve with sauce poured over it.
  • Serve hot or at room temperature.

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