Today I have a really excellent, creamy fish soup based on the French model on the menu. I have filled it with pan-fried cod fillets and butter-fried vegetables like leek, fennel and savoy cabbage. I place the filling on deep plates, while the soup is poured inside at the dining table. It gives a little extra wow factor and cheap points for any guests. The soup will work excellently as a starter or main course on New Year’s Eve if the last night of the year includes New Year’s cod.

The recipe is sponsored by Eva Solo, who a short time ago added the jug in the picture above to their Nordic Kitchen series. It is made of black stoneware, which matches the other parts of the series. In addition to plates, bowls and cups, they also include pans and pots in the simple and masculine design that characterizes the series. See, among other things, my recipe for the wildly delicious chicken breasts in a creamy tomato sauce or my recipe for Indian chicken in curry, where some of the other news are included.

Create your own fish stock

It was quite obvious to use the Nordic Kitchen jug for the fish soup here. I’m quite obsessed with fish soups myself, and if I spot it on the menu at a restaurant, I can almost never resist ordering it. However, it is a little less often on the menu at home. This is sole because I rarely have fish or shellfish stock in stock. And that requires a good fish soup. You can buy it from a fishmonger, but if you use it a lot, it quickly costs the tip of a jet fighter. It may not matter if it is for the New Year’s menu once a year. Here, as you know, you have to turn up the decadent scale a bit.

In fact, however, it is easy to make fish stock from scratch. It just requires a good pile of fish bones, which only needs to be simmered for 20 minutes, in contrast to, for example, beef stock, which gets better and better as the hours go by. If you are planning to put a game like this on the table on New Year’s Eve, you can start putting fishbones aside now. Ask your fishmonger to fillet rather than whole fish, and get the bones in a separate bag. Then they can go for a short trip in the freezer until you have collected a nice pile of bones to cook stock on.

Another option, which is quite a bit cheaper, is to use a stock cooked on mussels. They are a nice economical snack, which can also be found in ordinary supermarkets today.

Fish soup with a variety:

As previously mentioned, I have used cod fillets, savoy cabbage, leek and fennel as filling. However, you can easily vary the filling according to taste and preference. Thus, other fish can easily be included in the recipe here. However, I would probably prefer filleted fish for fish soup. That makes it a little easier to eat. If you feel like it, you can also use shellfish instead. A couple of big fat scallops, a couple of spiny lobsters or a handful of steamed mussels will also be delicious in the soup. Of course, you can also go all out and serve a combination of fish and shellfish.

Ingredients

Fish soup

2 onions
3 cloves of garlic
1 carrot
1 parsley root
1 fennel
Oil for frying
2-3 tbsp. tomato puree
50 ml pastis
½ bottle of white wine
1 qt. garnish consisting of a few sprigs of parsley and fresh thyme
1 bay leaf
½ teaspoon saffron
1 l fish or shellfish stock
2 dl whipping cream
1-2 tbsp. cornstarch
Salt, pepper

Fill

6 small cod fillets
1 fennel
½ savoy cabbage
1 leek
50 g of butter
Possibly. fresh herbs for dill

Notes

There can be a big difference in the thickness of cod fillets. Please note that the roasting time is only indicative. You can check the cod by inserting a skewer into the centre of the fish. If it feels cold, return the fish to the pan.

Course of action

Soup

• Start by preparing the vegetables. Peel the onion and garlic, and peel the carrot and parsley root. Then roughly chop all the vegetables.

• Heat a good drizzle of oil in a large pan and sauté the vegetables until they begin to collapse. Add tomato puree, Pernod, white wine, herbs, bay leaf and saffron.

• Let the pot simmer until the water is reduced by half, and pour in the stock. Skim off along the way when necessary.

• Let the soup simmer for about 20-30 minutes until it has reduced by half again, strain the soup and add the cream.

• Even if possible with cornstarch stirred into the water until you have the desired consistency. Season to taste with salt and pepper.

Fill

• Salt the cod fillets about 15 minutes before you need them.

• Halve the fennel and finely chop it. Cut the cabbage and cut the leek into thin rings. Melt the butter in a pan and sauté the vegetables over even heat for 4-5 minutes until they collapse. Season them with salt and pepper.

• Heat a drizzle of oil in a pan and fry the cod, skin side down, for a few minutes. Turn the fish over and fry it for a further 2 minutes, until the fish is just cooked through.

• Place the vegetables and fish on deep plates and pour the hot soup over them. Garnish with fresh herbs if desired.

• Enjoy the soup with good bread.

I really like Monkfish cuisine, it is uncluttered and full of flavours and fragrances. For those who love Wharf. This week, I had the chance to spend the day at his house in good company, with my team. On the program, the realization in teams of one of its recipes, roast monkfish in risotto.

INGREDIENTS:

100 Grms – Arborio type risotto…
½ Liter – Fish stock
40 Grms – Unsalted utter
1 Kilo – Monkfish
1 Tsp – Olive oil
1 Nos – Pomelo
10 Springs – Fresh Mint leaves
1 Nos – Cumbava
40 Grms – Bottarga
3 Nos – Grapefruits
1 Nos – Red onion
50 ml – Dry white wine
40 Grms – Butter
3 Tbsp – Olive oil
2 Nos – Garlic cloves
1 Nos – Bay Leaves

PREP:

Prepare the homemade (click) or reconstituted fish stock and heat it.

Chop onion very finely. Put 15g of butter in a sauté pan, heat. When it is melted, add the chopped onion and let it cook without coloring for 5 minutes.

Chef Damien’s tip, with whom I had the chance to team up: To prevent the onion from colouring, add a tablespoon of water, or even two during cooking.

Wet with 5cl of dry white wine, let evaporate, then add the rice, and cook for another 2 to 3 minutes. The rice should take on a pearly color.

Then wet with a ladle of fish stock and let heat until evaporated. Continue ladle by ladle, until the risotto is cooked. Allow about 18 minutes. Add 25 gr of butter when the risotto is cooked and mix quite vigorously (mantecare say the Italians). This will bring a creamy consistency to the dish. Finish by adding a few zest of combative or even a little grated poutargue if you like.

Prepare the pomelo: Peel it raw and take some supremes that either you cut into small dice, or that you slice very finely.

Prepare the sauce: Squeeze the juice of 3 grapefruits. Filter the juice in a small colander to remove the small filaments of the flesh and any remaining seeds. Pour into a saucepan and reduce over high heat for about ten minutes.

Let cool then add olive oil to taste, 4 chopped fresh mint leaves (It is indicated 10 in Michel’s recipe, but we used less). The vinaigrette is quite acidic, it’s normal (it’s too good with the rest).

Prepare the monkfish. Either your fillet has been prepared by the fishmonger, or you will have to stick to it yourself.

The goal is to have the biggest song possible because of drum roll….

Chef Damien’s tip: You have to be able to roast the largest piece of monkfish possible in relation to the desired quantity. If you cut the individual pieces at the start, you are more likely to miss cooking and get a rubbery monkfish.

So we cook whole and cut afterwards. Understood? ^ – ^

Salt your fish and pour 3 tablespoons of olive oil into a pan. Add 2 cloves of garlic to a shirt (unpeeled), 1 bay leaf and 1/4 coarsely chopped onion. Gently place the monkfish fillet on it and let it colour. When it is well colored, turn it over and make it color again on the other side.

Preheat the oven to 80 ° C.

When it is well colored on all sides, …

Put it in the preheated oven and leave it for a few minutes, enough time to finish preparing the risotto. Here, with top-quality All-Clad stoves, we didn’t even have to take that step. We made this recipe to test their equipment, I’ll tell you more about it. The monkfish, therefore, finished cooking quietly thanks to the heat kept by the pan.

It only remains to prepare: Place thin slices of pomelo at the bottom of the soup plate, add the rice, put a piece of monkfish on top, coat with vinaigrette, and finally add a few thin strips of poutargue

Cauliflower is more commonly used as a base for cream soup than its white cousin. By itself, the creamy cabbage flavour goes well with potatoes and carrots. Well, the Chef team unconventionally supplemented the cauliflower soup with the aroma of truffle and fish.

INGREDIENTS:

To prepare 4-5 servings you need:

400 g cauliflower
100 g potatoes
50 g onions
20 g garlic
200 ml cream
50 g olive oil
100 ml of water
5 g salt
1 g ground black pepper
40 g cod fillet

PREP:

• A few drops of truffle oil
• sprouts and mini spinach for garnish
• Peel the onions, potatoes and garlic and chop randomly.
• Put all the chopped ingredients in a saucepan, fry in mawla, and at the end add the cabbage divided into inflorescences.
• Pour the cream and water over the contents of a saucepan and cook until tender.
• Grind everything with a blender until smooth, then salt and pepper.
• Boil the cod fillet or fry in a pan until tender.
• Place the fillets on a plate, top with the soup, then add the truffle oil. Garnish with sprouts and mini spinach.

Cod is on my menu several times a week because I’m crazy about fish. I have made two everyday dishes with fish, which are super easy to make and do not require very many ingredients. I have chosen to use cod and salmon, but other types of fish can easily be used for the dishes.

OVEN-BAKED COD PACKETS:

2 leeks, in thin slices
2 carrots, in small cubes
4 cod fillets, other types of white fish can be used
2 grms of white miso paste
150 ml crème fraiche, preferably 38%
peel from 1 organic lemon
2 tablespoons olive oil
salt and pepper
4 small twigs chervil or parsley

SALAD:

150 g kale
2 apples, cut into thin slices
4 tablespoons hazelnuts, coarsely chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper

• Turn the oven to 200 degrees. Divide leeks, carrots and cod on 4 pieces of baking paper. Stir the crème Fraiche, white miso paste, lemon zest, olive oil, salt, pepper and herbs together and spread it on top of the codpieces. Fold the baking paper together and close it tightly at the ends. Behind the fish packages for approx. 10-12 minutes.
• Thoroughly clean the kale and chop it finely – mix it with apples and hazelnuts. Stir olive oil together with vinegar, salt and pepper and turn it around in the salad – taste the salad.
• Serve the fish packages together with the salad and possibly. a piece of coarse bread.

CRISPY SALMON WITH LEMON POTATOES:

LEMON POTATOES

300 g small potatoes
2 avocados, in thin slices
1 bunch of cress or sprouts
peel from 1 organic lemon
juice from 1 citron
3 tablespoons olive oil
salt and pepper

TOPPING:

½ bunch broad-leaved parsley
25 g parmesan
4 tablespoons hazelnuts
1 tablespoon olive oil
salt and pepper

4 salmon fillets

PREP:

• Put the potatoes in a pan with water and salt and cook them until tender. Turn the oven to 200 degrees.
• Chop the ingredients for topping together – either with a knife or in a food processor. Spread the mixture on top of the salmon fillets.
• Put the salmon fillets in a fireproof dish and bake them in the oven for approx. 10-12 minutes. Once the potatoes are cooked, cut them into smaller pieces and flip them together with the avocado, cress, lemon peel and juice, olive oil and season with salt and pepper. When the salmon is baked, it is served with warm lemon potatoes.