Fish soup with cabbage and capers

Fish soup with cabbage

Nourishing and rich in aromas, this Scandinavian fish soup with redfish or hake fillets, capers and cabbage warms the soul and the stomach. try also this beef salad bowl recipe too.

Ingredients

Main course For 4 people

300 g of green cabbage

2 spring onions

2 cloves of garlic

500 g of fish fillets, for example, Atlantic redfish or hake

2 tablespoons of rapeseed oil

2 tablespoons of peasant flour

3 dl of white wine

7 dl of fish stock

5 tablespoons of crème fraîche

1 yolk

salt

pepper

2 tablespoons of capers

½ bunch of dill

Freind's kitchen recipes, Soup with apples.

How to proceed

Divide the cabbage into four parts and remove the core. Cut the cabbage into strips. Remove the green leaves from the spring onions and set them aside. Chop the spring onions and garlic. Cut the fish into approx. 2 cm. Heat the oil in a saucepan. Fry the garlic and spring onions for approx. 2 minutes. Add the flour and fry it briefly. Deglaze with the wine and the fumet and simmer for approx. 10 minutes. Add the cabbage and let it simmer for approx. 2 minutes. Beat the crème fraîche with the yolk and a little broth. Remove the pan from the heat and add the crème fraîche mix to the soup. Add the fish and leave to rest over low heat for approx. 5 minutes; the soup must no longer boil. Season with salt and pepper. Meanwhile, chop the green leaves of the spring onions, capers and dill. Pour the soup on the plates, sprinkle it with the chopped spring onion, dill and capers and enjoy. You may be interested to read homemade pomegranate liqueur recipe/ fresh porcini risotto.

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