Sep 24 2010
When Foodbuzz asked us to pick a cuisine that was from another culture – and outside of our comfort zone – I had to think really hard. First I had to think of where I have never traveled to- I have traveled to quite a few countries - AND then also take out all the cuisines of countries I regularly “travel to” in my kitchen (Chinese, North African, Japanese, etc). Picking something outside of my comfort zone is also pretty hard since I generally enjoy all foods. BUT, everyone has something they’re just not so keen on.
Two foods that I am generally less comfortable eating are anything with curry and fish. Fish is generally eaten everywhere in the world, but there are places in the world that eat more fish than others. So, I pulled out my map (I’m a geographer and always have a map handy) and started looking for someplace I’d never been, never had cuisine from that region, and predominantly ate fish. Soon my finger was circling around Iceland.
I’ve never been to Iceland, but have always wanted to go. It just seems so beautiful there with it’s majestic mountains and fjords. And, they eat fish – lots of fish. Dry fish, salted fish, cooked fish, smoked fish, baked fish…fish, fish, fish – and sheep heads (and other body parts). This was it – I was already starting to feel nervous – I would have to not only make a fish dish, but most of the recipes looked through either had disgusting looking food in their pictures, or no picture at all. I opted for a recipe with no picture so that I wouldn’t have any bias as to what it would look like, and tried to keep calm.
I decided on a recipe for fish soup since I’d never had fish in a soup before and I’m all about trying new things. I read through many many recipes, and settled on one that had many interesting ingredients, but was quick to prepare.
And, to my utter surprise – it was good. It had a wonderfully mild flavor, and I promptly found myself at the end of my second bowl. My husband was not so thrilled – he doesn’t like anything that has to do with fish. Luckily, my older son is head over heals for fish and was able to share in the delight with me. I also went ahead and packaged some up for a friend of mine who always brings me different soups to try, and she called my in the evening to get the recipe.
This soup is good.
Icelandic Fish Soup (from: Buzzle.com)
3 Tablespoons Butter
1 small Red Onion, julienned
white part of a Leek, thinly sliced
1 stalk Celery, diced
400 mL Fish Stock
600 mL Chicken Stock
200 mL Cream
2 Shots Sherry
70 g Tomato Sauce
1 pinch Saffron
1 Tablespoon Tarragon Vinegar
½ Cup dry White Wine
226 g Flounder fillet, cut into small pieces
226 g salmon fillet, cut into small pieces
150 g Icelandic Shrimp (very tiny pre-cooked salad shrimp)
salt and white pepper, to taste
Parsley and Green Onion slices to garnish
Melt butter in a large stock pot. Add the onion, leek, and celery, and sauté for 4 minutes. Add the fish stock, chicken stock, cream, sherry, tomato sauce, saffron, vinegar, and wine. Bring the mixture to a boil, reduce the heat to medium and let simmer for 6 minutes. Add the flounder and salmon and bring it to a boil again, then remove from heat – the fish will continue to cook with the heat of the liquid. Add the shrimp and let sit for about 2 minutes until the shrimp have also heated through. Season with salt and pepper to taste. Garnish and serve warm.