I’d never think I would be attracted by an Icelandic fish soup, and even less it would be one of those dishes I call “restaurant-type” (I use to say “if I’d eaten this dish at a restaurant, I’d have made many compliments and would want to go back to eat it again and again”).
I knew this sup during a (short) period when I tried the Paleo diet, suggested by our daughter. Some diets leave me gifts, such Montignac with a couple of recipes I still cook and this one now.
Try this soup. It is worth it. Don’t judge coconut milk if you’re not confident or use to it. Trust me. Here the whole taste that comes out will make you forget all ingredients (unusual for a fish soup indeed) and the final result is a perfect synergy your palate will love.
I found this recipe on Armonia Paleo blog and changed only a couple of things, such as extra virgin olive oil instead of coconut oil (as I didn’t have it at home) and used dry chives for the same reason.
INGREDIENTS (2 people):
- 0.44 lbs cod (clean and cut in small cubes)
- 0.44 lbs salmon (clean and cut in small cubes)
- 0.22 lbs shrimps (clean)
- 1/2 leek minced
- 1/4 minced onion
- 1 minced celery stalk
- 3 Tbsp tomato puree
- 1/2 tsp ground turmeric
- 1 Tbsp white vinegar
- 0.04 lbs extra virgin olive oil
- 16.9 fl oz vegetable broth
- 6.7 fl oz coconut milk
- 1/2 Tbsp dry chives
- Wash, clean and mince the vegetables.
- In a large saucepan, warm oil and add vegetables. Let them cook for about 10 minutes in low gas until tender.
- Add tomato puree, broth, turmeric, vinegar and let cook for 15 min.
- Add cod and salmon and cook in medium-low gas for 10 minutes.
- Add shrimps and coconut milk and cook 2 more minutes.
- Add chives and serve.
- Buon appetito!