Norwegian Fish Soup Recipe 👉 Sprinkle with the parsley and chives and add salt and pepper to taste. Tear off leaves of cabbage and place in bottom of large soup pot or dutch oven.
Melt the rest of the butter and saute the carrots and leek and potatoes if using for approx. Bring water bouillons and bay leaves to a boil in a stockpot. Season with 1 teaspoon salt and cook stirring occasionally for 2 minutes.
Mussels and shrimp are ready.
Reduce the heat to low and cook for another 45 minutes. Every fish stock is different so judge to your taste. Unsalted butter 4 cloves garlic chopped 2 stalks celery chopped 1 small onion chopped 1 green bell pepper seeded and chopped 1 small leek sliced 14 thick Kosher salt and black pepper to taste 2 medium carrots sliced 14 thick 1 large parsnip peeled and chopped 1 small. The unique spongy texture and deeply satisfying flavor of the fish cakes is a winning combination.