Danish Fish Soup

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, peeled
• 2 stalks celery stalks
• 2 medium potatoes, peeled
• 4 cups fish stock or chicken stock
• 12 ounces skinless white fish fillets (cod, halibut, or sole)
• 12 count mussels, cleaned and debearded
• 8 count large shrimp, peeled and deveined
• ½ cup heavy cream
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. 1

   Peel the onion, cut off the root end and top, then cut the onion in half lengthwise from root to top. Place flat-side down and slice crosswise into half-moon pieces about 1/4-inch thick.

2. 2

   Lay each celery stalk on the cutting board and slice crosswise into 1/4-inch-thick pieces, discarding the woody bottom end. You should have about 1 cup of pieces.

3. 3

   Place each potato on the cutting board, cut it lengthwise in half, then lay the flat side down. Slice crosswise into 1/4-inch-thick half-moon pieces.

4. 4

   Lay each fish fillet on the cutting board and slice crosswise against the grain into 1-inch-wide pieces, like cutting bread. Work gently so the delicate fish doesn't fall apart.

5. 5

   Place the Dutch oven or large pot on the stove and set heat to medium. Add the 3 tablespoons of butter and let it melt completely, about 1 minute.

6. 6

   Add the sliced onion and celery pieces to the melted butter. Stir once every 30 seconds until the onion becomes translucent and soft, about 4 minutes. You should see no white or raw bits.

7. 7

   Pour the 4 cups of fish stock into the pot. Bring to a boil over medium-high heat, about 5 minutes. You'll see large bubbles rolling rapidly across the surface.

8. 8

   Add the sliced potato pieces to the boiling stock. Reduce heat to medium and simmer uncovered, stirring occasionally, until potatoes are fork-tender, about 8 minutes.

9. 9

   Carefully slide the fish fillet pieces into the simmering soup. Stir gently once with a wooden spoon to distribute the fish evenly throughout the pot.

10. 10

    Add the 12 mussels and 8 shrimp pieces to the soup. Maintain a gentle simmer and cook uncovered, stirring occasionally, until the shrimp are opaque pink and mussels open, about 3 minutes.

11. 11

    Pour the 0.5 cup of heavy cream into the soup in a thin stream while stirring gently with a wooden spoon to distribute it evenly. Do not boil after adding cream.

12. 12

    Taste a spoonful of broth and adjust salt and pepper to your preference. A seafood soup should taste savory and bright, not bland or overly salty.

13. 13

    Ladle the soup into four deep bowls, dividing the fish, mussels, and shrimp evenly so each bowl has some of each protein and potatoes in the broth.

14. 14

    Sprinkle 0.5 tablespoon of fresh chopped dill over each bowl in a small mound in the center.

15. 15

    Sprinkle about 0.25 tablespoon of fresh chopped parsley over each bowl on top of the dill.

Tools you’ll need

• cutting board
• chef's knife
• vegetable peeler
• 6-quart Dutch oven or large pot
• wooden spoon
• ladle
• four deep soup bowls
• measuring cups
• measuring spoons

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