A couple of months ago, I posted a recipe for a Norwegian fish soup.

In that post, I said that, due to my enforced low-carb routine, I use less potato than specified in that recipe. I also said that I would be happy to consider adding some tomato, in the form of Maggie’s cooked tomato reduction or similar.

In fact, the recipe I now prefer to use has no potato at all and uses the equivalent of about 150g of tomato, cooked down to about 100g to concentrate its flavour. Aside from the carbohydrate consideration, I actually prefer the texture of the soup without potato and the tomato adds a some eye-pleasing colour.

Here is a bowl of soup, cooked according the latest version of the recipe, followed by its predecessor.

And here is the revised recipe.

Ingredients

15-20g butter
1 large leek, trimmed, halved lengthways and finely sliced
2 cloves garlic, peeled and finely sliced
3 tsp plain flour
3-4 cups fish stock
1 stick celery, halved lengthways and sliced semi-finely
150g peeled and chopped tomatoes, reduced to about 100g
1 medium carrot, peeled, halved lengthways and finely sliced into wafers
salt and pepper
200-250g firm, white fish cut into 2cm cubes
100-120g Atlantic salmon, cut into 2cm pieces
60-80ml cream

Method

1. Melt butter in a heavy-based saucepan over gentle heat, add leek and garlic and sauté for 5 minutes.
2. Add flour, cook for one minute then gradually add stock, stirring constantly.
3. When liquid is simmering, add celery and tomato, bring back to a simmer and cook for 6 minutes.
4. Add carrot wafers and simmer for 4 minutes
5. Add seasoning, allowing for saltiness of fish
6. Add fish, return to simmer and cook for 3 minutes
7. Add cream to taste and simmer for 2 minutes
8. Adjust seasoning and serve

Cheers!
Rick Grounds