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SALMON FISH SOUP RECIPE


This Fish Soup recipe (fiskesuppe) is a low carb and gluten-free adaptation of the classic, a one pot salmon chowder prepared in less than 30 minutes. It's ideal for those chilly, busy days!


https://www.snappersfish.com/post/norwegian-fish-soup-recipe



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Equipment

  • Pot or Instant Pot

  • blender Ingredients

  • 2 tablespoon olive oil

  • 1 white or yellow onion small diced

  • 1 cup leek stalk (1 green leaf chopped and 1 cup white stalk sliced)

  • 4 garlic cloves minced

  • 4 cups fish broth or stock

  • 1 lb cauliflower frozen or fresh

  • salt and pepper to taste (about 1 and ½ teaspoon salt, and ½ teaspoon pepper)

  • ¼ teaspoon cayenne pepper

  • 1 cup heavy cream

  • 1 lb salmon skinless and cut into chunks

  • 1 carrot (OPTIONAL) peeled and cut into small chunks (skip if on a KETO diet)

  • 1 lemon juiced

  • 1-2 tablespoon fresh dill or chives chopped

Instructions


  • STOVETOP: Heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes. Then add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to a blender cup; reserve.

  • Add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and about 1 cup of the broth to the blender with salt, pepper, cayenne, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.

  • Add the fish and carrots. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice. Garnish top of soup with fresh dill or chives. Serve fish soup by itself or with a hard-crusted bread.

  • INSTANT POT: Press the sauté button and heat the Instant Pot for about 3 minutes. Add oil and cook onion and leek for about 3-4 minutes. Then, add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to the blender and set aside.

  • Add the broth and cauliflower to the pot, lock the lid, turn the valve to sealing, and let it cook over high pressure for about 4 minutes. Do a quick release!

  • Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.

  • Add the fish and carrots (optional). Press the sauté button and let cook for about 5-6 minutes. Cancel the sauté function and stir in lemon juice. Garnish the fish soup with dill.



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