Norwegian Fish Soup

Instructions

1. 1

   Melt the butter in a large, heavy-bottomed pot over medium heat, about 1 minute, until foaming subsides.

2. 2

   Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and softened.

3. 3

   Add the carrots, potatoes, and parsnips to the pot and stir well to coat with butter. Sauté for another 3-4 minutes while stirring frequently.

4. 4

   Pour in the fish stock and bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Add the bay leaves and cook for 12-15 minutes until the root vegetables are tender when pierced with a fork.

5. 5

   Add the salmon and cod pieces directly into the simmering broth, gently stirring to distribute evenly. Simmer for 6-8 minutes until the fish is just cooked through and opaque, being careful not to overcook or the fish will become tough.

6. 6

   Remove the pot from the heat and pour in the heavy cream while stirring gently. Add the salt, white pepper, nutmeg, and fresh dill, then taste and adjust seasonings as needed.

7. 7

   Stir in the lemon juice for brightness, then ladle the soup into bowls. Garnish each serving with additional fresh dill and serve immediately with crusty rye bread.