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!
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Pot or Instant Pot
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
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.