Fish soup with seaweed

Servings: Makes 4 portions
In Norway, we love a comforting bowl of fish soup. The egg yolks and cream give this soup a thick, luxurious texture, whilst the lemon cuts through the richness with its zesty notes. We’ve often said that fish and seaweed go hand in hand, so we like to finish our fish soup off with a big dusting of Lofoten Umami, which contains authentic Lofoten stockfish. Our stockfish has Protected Geographical Indication status (PGI) which puts it in the same category as champagne, parma ham, balsamic vinegar and feta cheese. It combines with our seaweed to give a flavour that is quintessentially Lofoten, and it makes this fish soup extra delicious!

Instructions:

  1. In a large saucepan, heat the butter over a medium heat until it melts and begins to bubble. Add the flour and whisk until a roux is formed. Whilst continuously whisking, add the fish stock a little bit at a time, loosening the roux until it becomes a smooth soup.
  2. Add the vegetables and bay leaf. Let them boil gently for 15 minutes. Remove the vegetables from the soup and set aside.
  3. Squeeze the lemon juice into a small bowl with the egg yolks and mustard, whisk to combine. Add to the soup while stirring continuously.
  4. Return the vegetables to the pot, along with the fish. Poach until the fish is just cooked – approx. 5 minutes. Add the cream, and adjust with salt and pepper to taste.
  5. Divide between four bowls, and finish with a generous pinch of Lofoten Umami.

Products used in this recipe:

  • By Tamara Singer, COO & Co-founder

    Tamara grew up in New Zealand, where her Japanese mother used seaweed in almost every meal, shaping her love for food and flavour. After moving to Norway, she began recreating the dishes of her childhood with hand-harvested seaweed from the Arctic coast. Today she brings her passion for Japanese cuisine and attention to detail to everything Lofoten Seaweed creates.