Fiskisúpa

Fishsoup

Ingredients

2 onions
1 stalk of leek
2 carrots
olive oil
1-2 tsp chili powder
1 bay leaf
1/2 tsp dried thyme
1 can of tomatoes
300 ml apple juice
2 large, boiled potatoes
2 Tbsp apple cider vinegar
300 ml water
500 g fish fillet
200 ml cream
salt and pepper
1 handful of parsley
 

Preparation

Chop the onions, clean and chop the leeks and carrots.

Heat the oil in a large pot and fry the onions, leeks and carrots over medium heat for about 5 minutes until the onions become translucent.

Add the chili powder, thyme and bay leaf and fry briefly.

Add the canned tomatoes and apple juice to the pot, stir well and bring to the boil briefly.

Dice the cooked potatoes, add them to the soup and cover and simmer for about 10 minutes.

Then pour in the water and apple cider vinegar, stir and let it cook for another 5 minutes, then carefully puree everything.

Cut the fish fillet into small pieces about 2 centimeters thick and cook briefly in the soup for about 2 to 3 minutes.

Remove the pot from the oven.

Stir in the cream, season the soup with salt and pepper to taste and sprinkle the chopped parsley over it.

Serve the fish soup with fresh, dark bread.

Bon appetit!

[Translated from here.]