Norwegian Style Fish Soup

I currently study @ University of West London, studying Chef & Restaurant Hospitality and Pastry Level 3. Yes I do two different courses because I’m extra 🙂 We do a unit on world food, food from all over the world so I will be posting a few blog posts on food from different regions, that I wouldn’t usually cook at home. BONUS! When I first read the recipe I thought ergh.. fish with cream and star anise, that sounds gross. But surprisingly it was really delicious and gladly the rest of my class thought so too by the way they swarmed around the food, like bees around honey, greedily tucking in. Should have taken a picture 😛

The original recipe had monk fish, crayfish and shrimp. I think monk fish is slightly too expensive to put in a soup so I used a slightly cheaper fish, salmon. The stock room had no shrimp or crayfish so I just used prawns. I made a little round of puff pastry, not in the original recipe, that topped the soup instead of serving it with bread and plus there was a lot of puff pastry floating around the kitchen. I don’t know where the chef got the original recipe from…

For the fish soup…
1 chopped shallot
2 cloves of garlic finley chopped
300ml white wine
500ml fish stock
1 star anise
2 carrots diced
1/2 leek finely chopped
400g salmon fillet cubed
100g chopped prawns
50g king prawns
1 small potato chopped
200ml cream
150g puff pastry
Oil
Salt n Pepper

Sweat the shallot, garlic, anise and leek in a pan with some oil. Add all of the white wine and reduce by half.
Add the fish stock, allow to simmer then and the cream and bring to a boil. Add the potato and simmer until tender. Using a hand blender, blitz the ingredients and strain through a sieve into a saucepan.
Roll out the pastry thinly, then cut out using a circle size of your choice. Prick the base with a fork and bake on a non stick tray at 180°C until base is crisp
Return soup to the pan add the salmon then the prawns and simmer till fish is just cooked. Season with salt and pepper. Add some water if the soup is too thick. Sprinkle with chopped parsley.
Serve in soup bowls, top with pastry and some prawns

Enjoy x

Oh So Sweet Baker x
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