Fiskekrogen's Fish Soup
Homemade chive oil adds an herbal element and balances out the creamy texture of this fish soup.
Yield: serves 4-6
Time: 35 minutes
For the chive oil
- 1 bunch chives
- Pinch salt
- 1⁄2 cup olive oil
For the soup
- 1 tbsp. olive oil
- 4 large carrots, diced (1 1/4 cup)
- 2 yellow onions, chopped (2 1/4 cups)
- 2 celery stalks, diced
- 2 tsp. kosher salt, plus more as needed
- 2 cups fish stock
- 1⁄3 cup dry white wine
- 4 cups heavy cream
- 1 cup crème fraîche, or more to taste
- 1 1⁄2 lb. fresh cod, cut into 1-inch cubes
- Bread, for serving (optional)
- Chopped chives, for garnish (optional)
- To make the chive oil, set a bowl of ice water next to the stove. In a medium saucepan of heavily salted boiling water, add the chives and cook until bright green, about 10 seconds; remove and transfer to the ice water.
- Squeeze out excess water from the chives, then coarsely chop. Transfer to a blender with a pinch of salt. Slowly stream in the oil, blending on high speed until smooth. Chill, then strain and reserve.
- To make the soup, in a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onion, and celery; season with 1 teaspoon salt and cook, stirring occasionally, for 2 minutes. Add the wine and cook until mostly evaporated, about 6 minutes. Add the stock and bring to a boil; reduce to a simmer and let cook until the vegetables are al dente, 5–8 minutes. Add the cod and cook for 2 minutes. Stir in the cream, crème fraiche, and the remaining 1 teaspoon salt, and bring the soup back to a simmer (for a thicker soup, add more crème fraiche to taste). Taste and adjust the salt as needed.
- Ladle the soup into bowls. Drizzle with chive oil and serve with bread if desired.