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Prep time
15 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
My mother is first generation American-Norwegian, and because of my Scandinavian heritage, Norwegian food is very near and dear to my heart. After graduating college, I traveled to Norway to meet some of my relatives for the first time, and taste the authentic cuisine. I've visited several times since, and they've taught me so much more than just discovering new flavors. This "Soppa" as the Norwegians call it, is a little taste into an amazing world of ingredients and flavors they have. I see the fjords and smell the crisp Nordic air with every spoonful.
And dill. Lots of Dill. It's the way to every Norwegian's heart. —ChefAnna
Ingredients
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1/2 pound
skin-on salmon filet
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12-16
raw, wild shrimp with shells
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4 tablespoons
salted butter
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1
leek, trimmed, well rinsed, and thinly sliced
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2
carrots, halved and thinly sliced
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4 cups
fish stock, chicken stock, or water
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16
mussels
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1 1/2 teaspoons
salt (to taste)
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1/2 cup
fresh dill, chopped and divided
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2/3 cup
heavy cream
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1/2 cup
Savon Blanc Wine
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1/8 teaspoon
freshly grated nutmeg
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1/4 teaspoon
pepper
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4 tablespoons
cream fraiche, for garnish
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1 bunch
chives for garnish
Directions
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Melt the butter in a soup pot and sauté the leeks and carrots until medium firm, about 8 minutes.
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Meanwhile, Remove the skin from the salmon and cut into medium chunks. Remove any small pin bones and discard. Reserve the skin.
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Peel the shrimp and reserve the shells.
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Remove 1/2 of the carrot and leek mixture and set aside. Add the water or broth to the pot with the reserved fish skins, shrimp shells, and four of the mussels. Bring to a simmer and simmer gently for 15 minutes.
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Strain the broth through a small-holed colander, pressing down on all the solid items to get as much broth out as possible. Add the leeks and carrots back into the strained broth, and pour back into the pot used for making the broth.
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Stir in the cream, wine, half of the dill, nutmeg, and pepper. Cover and cook until the aroma of dill is fragrant, about 5 minutes. Taste to adjust to desired saltiness.
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Add the salmon chunks, pealed shrimp, and mussels to the soup. Cover and gently simmer on medium heat until cooked through, about 5 more minutes.
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To serve, ladle into 4 bowls and garnish with a dollop of crème fraiche, reserved fresh dill and chopped chives.
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