TRADITIONAL REYKJAVIK
DISH: FISKASUPA
INSTRUCTIONS:
I love to cook. it’s a time to meditate and relax. So let´s get to work.
INGREDIENTS:
– 400 g salmon without skin or bones, cut into half-centimeter cubes.
– 400 g of hake without skin or bones, cut into half-centimeter cubes.
– White fish broth (head and bones of monkfish, hake, cod or similar). 1.7 liters.
– 6 medium crushed tomatoes.
– 2 stalks of celery.
– 1 medium red pepper.
– 2 carrots.
– 2 spring onions.
– 1 leek.
– 2 tablespoons of butter.
– 1 tablespoon of sour cream.
– a splash of white wine.
– Salt and pepper
It is a warm dish very suitable for a cold climate.
Iceland is an island surrounded by a sea that is very rich in fish. In fact, its fishing industry is very powerful, and fish has always been part of the Icelandic diet. Icelandic fish soup (fiskasúpa ) is one of the most popular dishes in the Icelandic gastronomic tradition.
If we visit that extraordinary country we can taste fiskasúpa almost everywhere and in each place it will be different, it can be fish, fish with shellfish, or just shellfish. The one I present on this occasion is fish soup, in general, they are usually salmon, cod and arctic trout, although it can also incorporate mussels, prawns and Norway lobster.
All vegetables must be cut into very small pieces
In the pot where we are going to make the fish soup, put the butter over low heat. When it is liquid, add all the vegetables and sauté them over medium heat first and then slowly. Stir them frequently so they cook evenly. After about 15 minutes, add the crushed tomato, and let it boil for 10 minutes over medium-low heat. Then add the white wine and after 5 minutes over high heat, add the fish broth. Now let it boil for another 5 minutes and during this time we add salt and pepper.
The broth must have the final point of salt before incorporating the fish. When we have achieved it, then with high heat we add it and leave it for only about 3-5 minutes at most. In this way, the fish will maintain its flavor, as well as an optimal texture. Turn off the heat and add the cream, moving the soup gently so that it mixes properly. Let stand with the pot covered for a few minutes and set on the table.
A warm dish for this cold in Reykjavík.
So if you like to cook, let’s try to make this recipe and share the photo of your dish in the publication to know if you liked it and how it turned out.
