Here on the west coast of Sweden fresh fish and shellfish are easy available. I jump on my bike and go the 3 kilometers to the fishmonger. Asking him what he has that is best today, and this time he recommended Hake.
Hake (kummel in Swedish) is a white firm fish, similar to cod. Works very well for soup. if you don’t have hake you can of course easy substitute with cod.
Soup 2 people:
600 mL of Water
One lemon, for juice
1 fish bouillon cube
1/2 gram of milled saffron
White pepper, ground
2 medium potatoes cut in cubes
1 large carrot, thinly sliced (if thick, also cut in half to half moons)
1 large parsnip, thinly sliced (if thick, also cut in half to half moons)
150-175 gram hake, cut into cubes about 20 mm (1/2 inch cubes)
- Bring water to boil, reduce to simmer
- Dissolve the bouillon in the water and add saffron
- Half the lemon and squeeze the juice into the pot
- Season with a small dash of ground white pepper
- Add potatoes, carrots, and parsnip
- Simmer for 10-15 minutes until potatoes and vegetables are soft
- Add in fish and continue to simmer for another 5 minuter until fish is done
- Pour soup into bowls and serve with a dollop of creme fraiche or sour cream
- If you want to you can mix the creme fraiche first with finely chopped dill, and if you have available you can add some roe/ caviar too
I had some leftover shrimp that I added too before serving, and for garnish a sprig of dill. You can easily double or triple this recipe if you want to serve more people. Or for leftovers.
If you don’t have fish bouillon cubes you can substitute bouillon cube and water with 600mL of ready-to-use fish stock.
Remember Life is too short to not eat and drink well!