Fish Soup (Fiskesuppe)

Cook Time 45 minutes

Serves 4

Ingredients

15g butter

1 French shallot, finely chopped

¼ celeriac bulb, cubed 

1 fennel bulb, cubed and fronds, reserved for garnish

1 potato, peeled and cut into cubes

1 small leek, cut into batons

2 tbsp plain flour 

100ml white wine

1½L fish stock

300g hake or cod fillet or any white fish, cut into 3 cm chunks 

12 mussels, cleaned and debearded 

12 cooked school prawns

100ml cream

½ bunch chives, finely chopped, extra to garnish

1 tsp white wine vinegar 

Salt and white pepper, to taste

Method

Melt the butter in a large pot over medium heat. Add the shallot, celeriac, fennel, and potato and cook gently for 4–5 minutes until soft and sweet, with no colour. Add the flour and cook for 1 minute, stirring constantly, then add the wine and continue stirring until smooth. 

Add the fish stock and leek and bring to a gentle simmer. Cook for 12–15 minutes, or until the vegetables are tender. Add the mussels; once they begin to open, remove them from the soup. Pick the meat out of the shells and discard the shells. 

Now add the fish pieces to the soup and simmer gently for 1–2 minutes. Add the prawns and warm through for a minute. Stir in the cream and vinegar and season with salt and white pepper to taste.

Add the mussel meat to the bowls and ladle in the soup. Garnish with chives and fennel fronds.