Our favorite fish soup

Text and images Britt-Arnhild Wigum Lindland

 
At 11am today it stopped snowing, an hour later the sun was shining brightly and snow started to melt. After a too long winter, with too much snow it finally seems like spring might be on her way. And with spring in the air my energy level is rising fast. This morning I reopened Britt-Arnhild's Blue Garden after a winter break, here I am, a few hours later, ready to reopen Britt-Arnhild's Blue Cafe. With colourful photos, tasty recipes and a love of sharing.

 
Yesterday we had fish, cod with potatoes and lefse....the way we love it. I saved the water I used to cook the fish in and there were some leftover pieces of fish. No doubt what we wanted for dinner today. Our favorite fish soup. The one I have learned to make from my father in law (he is now 88 and still cook all his food + a lot more) and made a few changes to make it The Blue Cafe's Fish Soup.

The Blue Cafe's Fish Soup

Start with two spoons of salted butter, two spoons ov olive oil, warm and add garlic, cellery and thin slice onion. Fry for a few minutes. Sprinkle over with 2-3 spoons of white flour. Stir. Add water, or milk, or both, or the water used for yesterday's fish as I did, a little at a time. Stir. Sometimes I add some cream, other times sour cream or a little white wine. Salt if necessary. Pepper. Slice 3 carrots in very thin slices. Add to the soup. Add pieces of fish if you have, red, white, both, or fruits of the sea, shrimps, shells or whatever.

 

Comments

[Granny]

This is how I make fish soup!