Scandinavian Nettle and Fish Soup
This is a mashup between a traditional Swedish nettle soup and a smooth French-style fish bisque. Any lean, white fish works here; even (gulp!) tilapia, although I hate the idea of recommending tilapia for anything. I'd say pollock or haddock or walleye would be ideal.
- Preparing Time: 5 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- salt to taste
- 1 garlic clove minced
- 1 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 1 cup chopped white onion
- 1 quart chicken or vegetable stock
- 1/2 teaspoon nutmeg preferably freshly grated
- 1 pound lean white fish (cod bass, tilapia, shark, walleye, etc), chopped roughly
- 1 pound chopped blanched nettles (or parsley and spinach)
- sour cream and black pepper for garnish
- Carbohydrate 5.84420165473032 g
- Cholesterol 20.0649999898558 mg
- Fat 7.68440582927565 g
- Fiber 0.0259166661898295 g
- Protein 4.1279458248122 g
- Saturated Fat 4.16231049891457 g
- Serving Size 1 1 Serving (320g)
- Sodium 811.058916183126 mg
- Sugar 5.81828498854049 g
- Trans Fat 0.539559666382628 g
- Calories 109 calories
Cook the onions in the butter over medium heat until they are soft and translucent. Add the garlic and cook another minute.Pour in the stock and add the thyme, nutmeg, salt, fish and nettles. Bring this to a gentle simmer and cook for 15-20 minutes. You want the nettles to be very tender.When the nettles are ready, taste the soup and add salt and nutmeg if it needs it. You want to be able to pick up the nutmeg in the final dish.Puree the soup in a blender. You might need to do this in batches. If you want to get fancy, push the puree through a fine-meshed strainer. Put back on the stove just to warm through. Serve with a dollop of sour cream and some black pepper.
