Traditional Norwegian Fish Soup

100 grams of cod
100 grams of Halibut
100 grams of shrimps
100 grams of meat from mussels
vegetables: carrot, parsley, leek, zucchini
200 grams of cream
0.5 liter of fish broth
corn starch
salt pepper
parsley, dill

Cut the vegetables as desired, but into smaller and flat pieces – slices, ribbons or small cubes. The fish is cut into 2 cm cubes. Rinse the seafood well.
We boil the fish broth using: fish heads and spines, and for the more comfortable people, I recommend 2 tablespoons of fish sauce. Possible cubes are available on the market, however, in my opinion they do not reflect the taste that gives cooking from scratch.
Add vegetables to clean fish broth. After a few minutes, pour the cream and bring to a boil. We thicken everything with corn or potato starch. Then add chopped fish, followed by shrimps and mussels. Season with salt and pepper.
We serve sprinkling parsley or dill

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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