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Shellfish Soup

Shellfish soup cooked with a broth made from shrimp shells offers an authentic seafood flavor. Take your time and simmer the broth to perfection. This is a festive soup. All our recipes are adapted from godfisk.no

Photo: Norwegian Seafood Council

  • Time required: 60 min
  • Difficulty: Medium

Ingredients

Avocado Cream

Serve with

Method

  • Clean the shrimp and set aside. Keep the shells – they will be used to make the broth.
  • Coarsely chop the onion and carrot, cut the tomato into wedges, and finely chop the garlic and parsley.
  • Sauté the parsley, fennel seeds, pepper, tarragon, and coriander seeds in butter.
  • Add the shrimp shells, onion, carrot, and garlic, and let them sauté for about 10 minutes over medium heat.
  • Add the tomato and tomato paste, and continue sautéing for a couple of minutes.
  • Pour in the white wine vinegar, white wine, and water until it rises about 3 cm above the shells and vegetables.
  • Simmer the broth for 25 minutes over medium heat, then strain it.
  • Add double cream and cook until the soup thickens slightly.
  • Stir in crème fraîche and blend the soup with an immersion blender until smooth.
  • Taste with salt.
  • Add the shrimp just before serving, reserving some for the rye bread.

Avocado Cream

  • Cut the avocado in half, remove the pit, and scoop out the flesh.
  • Mash the avocado flesh with lime juice and garlic.
  • Season with salt and a pinch of sugar.
  • Mix in crème fraîche and stir until smooth and creamy.

Side Dishes

  • Toast the rye bread slices in a skillet with a few drops of olive oil.
  • Top the bread slices with some shrimp and avocado cream, then squeeze over a little lemon juice.
  • Serve the soup with the bread slices topped with avocado cream and shrimp.

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