Norwegian Fiskesuppe with Cod and Leeks

Ingredients

• 8 oz cod fillet, cut into large chunks
• 4 oz cooked peeled shrimp
• 1 small potato, diced
• 1 carrot, julienned
• 1/2 fennel bulb, thinly sliced
• 1 leek, sliced
• 1 tbsp butter
• 3 cups fish stock
• 1/3 cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp chopped tarragon
• 1 tsp lemon juice
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Inspect the cod for bones, cut it into large pieces, and refrigerate it while the vegetables start cooking.
2. Melt butter in a soup pot and soften fennel and leek over medium heat for 4 minutes.
3. Add potato, carrot, and fish stock; simmer until the potato is tender, about 12 minutes.
4. Stir in cream and mustard, then add cod and poach gently until it flakes and reaches a safe opaque center, about 4 minutes.
5. Add cooked shrimp only for the final minute so it warms without becoming rubbery.
6. Season with lemon, salt, and pepper, scatter tarragon over each bowl, and serve immediately.

Allergen note: Contains dairy, fish, shellfish and mustard. Omit shrimp for fish-only diners.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.