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Cod Soup with Shellfish

Nothing warms you like a good fish soup. This recipe features cod, mussels, and shrimp, with a hint of sweet and sour flavor. A good loaf of bread completes the dish. All our recipes are inspired by godfisk.no

Photo: Norwegian Seafood Council

  • Preparation Time: 50 min
  • Difficulty: Medium

Ingredients

Serve with

Method

  • Dice the cod, carrot, and leek.
  • Scrub the mussels and check that all shells are closed. Discard any doubtful shells.
  • Steam the mussels with a splash of white wine until they open, about 3 minutes.
  • Strain the broth and set aside.
  • Remove the shellfish meat from nearly all the shells, but leave some shells with meat as garnish.
  • Melt butter in a saucepan and stir in flour.
  • Add the mussel broth, fish stock, and the remaining white wine, and let the soup simmer until slightly reduced.
  • Add the cod, carrot, leek, pickled pumpkin, and finely chopped chives to the soup. Bring to a boil and simmer until the cod is cooked through, about 2 minutes.
  • Stir in double cream and season with vinegar, sugar, and salt if needed. The soup should have a subtle sweet and sour taste.
  • Bring to the boil and add the mussels and shrimp.
  • Let it sit until the mussels and shrimp are heated through, about 1 minute.
  • Serve the soup with bread on the side.

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