Norwegian Fish Soup with a South African Touch


  • 1 onion
  • Unsalted butter
  • 3L fish stock 
  • 50ml white wine 
  • 200ml cream
  • Corn flour 
  • Sour cream
  • 800 g cooked fish filet, without bone and skin (hake, salmon or other fish of the day) 
  • 4 carrots, diced and cooked
  • 1 leek, sliced and cooked
  • 1/2 celery stalk, chopped and cooked 
  • Salt, pepper
  • Sugar
  • Parsley


  • Let the onion simmer in just some unsalted butter.
  • Add warm fish stock and white wine.
  • Add cream.
  • Bring to boil.
  • Let it boil for about 20 minutes or until it is reduced enough. 
  • Adjust the soup with corn starch (is a creamy soup so it must not be too thin).
  • Add sour cream and mix it with a hand blender.
  • Before serving add the pre cooked vegetables and the fish in nice cubes. 
  • Season with salt, pepper and some sugar
  • Parsley as the last finish

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