icelandic-fish-soup.txt

Ingredients: (serve 6-8)
3-4 tbsp butter
2 small onion – finely sliced
1/2 leek – finely sliced
3 tomatoes – chopped into very small pieces
2 small stalks celery, finely sliced
1.5 liters chicken or vegetable stock/ 6 cups
200 ml cream/ 4/5 cups (you can add less if you wish, or none)
100 ml/ 1/2 cup sherry or port or Noilly Prat
3 tbsp tomato concentrate
1/2 tsp saffron powder (optional)
3-4 tbsp wine vinegar
160 ml/ 3/4 cup dry white wine
400 g/ 4 cups small shrimps (without shells)
500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed

Salt and pepper to taste

Melt butter in a large pot, add all the vegetables (except the tomatoes) and cook for 10 minutes until tender. Add sherry/noilly prat/port and white wine and reduce for 4 minutes. Add the stock, tomato concentrate, saffron and vinegar. Boil for 15-20 minutes. Add the fish, shrimps and chopped tomatoes, bring to a soft boil and simmer for 5 minutes. Add cream and stir. It is important not to make the soup boil again (as the cream might ‘break’/curdle).Serve with some warm bread and butter on the side.