Fisk Soppa med Kräftstjärtar (Fish Soup with Crawfish Tails)
Ingredients:
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500g white fish fillets (such as cod, perch, or haddock), cut into chunks
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200g crawfish tails (or shrimp, if crawfish isn’t available)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 large carrot, peeled and sliced
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2 medium potatoes, peeled and diced
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1 leek, washed and sliced
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1 cup fish stock (or vegetable broth if you prefer)
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2 cups heavy cream (or milk for a lighter version)
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1 tablespoon butter (for sautéing)
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1/2 teaspoon dried dill (or fresh dill, finely chopped)
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1 bay leaf
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Salt and freshly ground black pepper, to taste
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Lemon wedges, for serving
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Fresh parsley or dill, for garnish
Instructions:
1. Sauté the Vegetables:
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In a large pot, melt 1 tablespoon butter over medium heat.
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Add the onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.
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Add the carrot, leek, and potatoes to the pot and cook for another 3-4 minutes, stirring occasionally.
2. Add the Stock and Simmer:
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Pour in the fish stock and bring it to a gentle simmer. Add the bay leaf and dried dill. Let it simmer for about 10-15 minutes until the vegetables are tender.
3. Add the Fish and Cream:
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Once the vegetables are tender, add the fish fillets (cut into bite-sized pieces) to the soup.
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Pour in the heavy cream and stir gently. Let it simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Add the Crawfish Tails:
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Add the crawfish tails (or shrimp if using) to the soup and cook for another 2-3 minutes until they are heated through. Taste the soup and adjust the seasoning with salt and pepper.
5. Garnish and Serve:
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Remove the soup from heat and discard the bay leaf.
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Ladle the soup into bowls and garnish with fresh parsley or dill. Serve with lemon wedges on the side to add a fresh squeeze of citrus when eating.
Tips:
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Fish Variety: If you’re using other types of fish (like salmon or trout), make sure they’re cut into smaller pieces as they may cook more quickly than white fish.
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Dairy Options: For a lighter version, you can replace the heavy cream with milk or even use a plant-based milk (such as oat or almond milk) if you prefer a dairy-free option.
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Spice it Up: For an added kick, you can stir in a pinch of crushed red pepper flakes or a dash of white wine when cooking the vegetables.
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Storage: This soup keeps well in the fridge for about 2-3 days. Reheat gently to avoid overcooking the fish.
Serving Suggestions:
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Serve your Fisk Soppa med Kräftstjärtar with fresh crusty bread or buttery crackers on the side to soak up the creamy broth.
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A simple green salad with a tangy dressing would also complement the richness of the soup perfectly.
This Fish Soup with Crawfish Tails is a delicious and light dish that makes for a perfect lunch. The combination of tender fish, sweet crawfish tails, and creamy broth will definitely satisfy your cravings while keeping things light and comforting.
Are you thinking of making this for yourself, or do you have guests coming over for lunch?