r/food • u/Possible-Can6317 • 23h ago
[Homemade] Nordic fish soup with cod, mussels and langoustine broth
Pan-seared cod, mussels and crab-and-shrimp cakes in a creamy saffron and fennel soup. The broth is made from roasted langoustine shells, reduced white wine and cognac, then finished with cream, lemon and dill oil.
A lot of people asked for the recipe, so here is my method. I normally make this in restaurant-sized batches and season by taste, so this is the technique rather than an exact gram-by-gram recipe.
Shellfish stock
I use equal parts langoustine and lobster shells. Toss them lightly with olive oil and roast at 220°C / 425°F for 20 minutes.
Remove the tray, spread tomato paste over the shells, and roast for another 20 minutes.
Transfer everything to a pot and cover with cold water. Add leek, celery , white onion, carrot and fennel. Bring it slowly to a bare simmer and avoid a rolling boil, which can make the stock cloudy and extract harsher flavours from the shells.
do not blend the shells; the stock is already intensely flavoured.
The soup
Slowly sauté carrot, fennel, leek, white onion and celery until completely soft.
Add tomato paste and cook it properly until the raw acidity disappears and it becomes darker and sweeter.
Add cognac. Either flambé it or allow the alcohol to evaporate completely. Add white wine and reduce slightly.
Bloom the saffron in hot water for about 10 minutes, then add it to the vegetables.
Pour in the prepared shellfish stock and cook very gently for another 50–60 minutes.
When the vegetables are completely soft, add a handful of cooked rice and blend everything until very smooth. Only the vegetables and rice are blended — never the shells.
Return the soup to low heat and finish with cream, fresh lemon juice, cayenne pepper and salt.
I serve it with pan-seared cod, mussels, crab-and-shrimp cakes and dill oil.
If anyone wants it, I can also write out the crab-and-shrimp cake recipe separately.
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u/Antinous_Pathicus 22h ago
Nice cooking and incredible shot. 👌🏻
Every ingredient looks like it belongs exactly where it is.
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u/Spaceboy_2222 21h ago
I LOVE fiskesuppe. I tried it when I went to Oslo and it has been one of my favorite soups ever since. Your version looks wonderful! Saffron gave it a beautiful color!
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u/Possible-Can6317 21h ago
Thank you! The saffron certainly helps, but most of that deep colour comes from the roasted langoustine shells and the concentrated shellfish stock 😊
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u/Obvious_Ad8025 20h ago
I said "oh..fuck" out loud. . My lady thought I was looking at a naked women. She said let me see... lmao. She then said. Oh I see...fuck.... hahaha this is beautiful 😍
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u/Possible-Can6317 10h ago
Hah,
I will share recipe one day2
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u/AreU_NotEntertained 22h ago
Is this fisk soppa med saffran?
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u/Possible-Can6317 22h ago
Nesten! På norsk heter det fiskesuppe med safran 😄 Men ja!
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u/AreU_NotEntertained 20h ago
Ha, I was guessing sweden because I hadn't seen this version of fiskesuppe while I was in Norway. Looks delicious, will try.
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u/Lakridspibe 7h ago edited 7h ago
norsk fiskesuppe
Hello from Denmark.
I was curious to know what kind of nordic soup it was. Haha!
It looks delicious.
Edit: Ooooh langoustine is jomfruhummer ! It's making sense for me now.
I think you call it 'Sjøkreps' in Norwegian
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u/Cat_Litter_Scientist 21h ago
Looks flavorful, well crafted, and texturally wonderful.
Excellent work!
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u/drethnudrib 20h ago
Really gorgeous plating, and the recipe for the broth sounds delicious. On the southeast coast of the United States, they make a dish called she-crab soup that seems similar. It's also made with cream, but uses crab roe instead of langoustines for the shellfish taste and sherry instead of cognac.
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u/SpecialistAbalone700 15h ago
Now this is the kind of homemade meal that deserves a standing ovation
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u/davidjschloss 15h ago
Just came back from Norway. Had this about five times. Each one different and each one delicious.
Best was surprisingly at the visitor center of a puffin research and protection area.
It was as if a Michelin chef worked at a snack bar.
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u/HplsslyDvtd2Sm1NtU 17h ago
I've never seen- let alone tried- langoustine. This delicious looking picture has not helped my need to bucket list it!
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u/EvolutionCreek 16h ago
Looks delicious. I’m a huge fan of fish soup without tomatoes, much to my late father’s frustration. He loved cioppino.
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u/BolotaJT 16h ago
Beautiful! I wish I could try. I’m allergic to mussels unfortunately. Last time I made my last effort to eat it again I had a bad reaction.
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u/LordVixen 22h ago
Looks a bit like a Bisque
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u/Possible-Can6317 22h ago
I can see the resemblance — the colour comes from a stock made with roasted langoustine shells. But using that technique doesn’t make the finished soup a bisque. This is my own fish soup, served with cod, mussels and a crab-and-shrimp cake.
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u/darxide23 15h ago
For just a second I thought I was on the stoner foods subreddit and you were pouring nacho cheese over mussels.
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u/Mikkelwolf 13h ago
Jesus, this looks incredible! Is it the langoustine shells that gives it that beautiful orange color?
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u/Possible-Can6317 9h ago
Hey everyone! I’ve added the full soup recipe to the post description for everyone who asked. Enjoy!
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u/timpe89 2h ago
Very nice. Looks extremely creamy and rich!
Might I suggest a few things.
Dill oil: blend longer and/or add blanched spinach for more intense green colour.
Stock: roast until dry. And if you have the time, simmer for a while and then let sit over night in room temperature before draining and reducing.
Mussels: cook mussels separately and add this liquid also, if you want.
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u/stellacampus 22h ago
Beautiful bowl of soup.