CookEat Recipe
Norwegian Fish and Oyster Cream Soup
Fish broth with onion, leeks and paprika, finished with fully cooked oysters and hot cream.
Method
Steps
Step 1
Place cleaned fish in measured water with onion, leeks, parsley, bay, paprika and a little salt. Simmer until fish reaches 70 °C, then lift it out and strain the broth to remove bones.
Step 2
Return broth to a boil with butter. Add shucked oysters and their liquor and simmer about ten minutes, verifying representative oysters reach 74 °C.
Step 3
Warm cream separately, stir into the hot oyster broth and avoid a hard boil. Taste for salt and serve very hot; cooked fish may be served separately, not silently returned to the soup.
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