We're slowly transitioning the Troll from porridge in the evenings to having the same dinner as us, usually just mushed up a little or run quickly through the blender.
On Sunday, I made a big batch of fish soup , based on a recipe from one of our good friends, Ingrid (obvs.; although for her it's mamma's fiskesuppe). It is one of the best soups ever and one of our regular go-to dishes. The Troll pretty much guzzles down everything we throw at him but this soup really hit the spot (as I was kind of hoping it would). I was looking for an excuse to blog about it and share Ingrid's recipe with the world (or at least the half-dozen folk that read my ramblings) and the Troll gave me one.
I've included Ingrid's original at the bottom [in Norwegian]. The recipe below is the one with a couple of tweaks (mostly just added a little veg replaced the white wine with water).
- 1 large courgette (chopped into 2cm(ish) chunks)
- 1 large carrot per person (chopped into 1cm chunks)
- 200g frozen peas
- 1 large leek (thinly sliced)
- 1 tin of tomatoes
- 300ml water
- 2 fish (or vegetable) stock cubes
- 2 tsp thyme
- 2 tbsp of curry powder
- 2 cloves of garlic (thinly sliced)
- 300ml single cream
- 2 bay leaves
- 200g of (e.g.) cod, pollock, haddock)/salmon, trout (I usually go for a 50/50 cod/salmon split), cut into large chunks
- 350g of peeled prawns
- 2 tbsp of olive oil
- 25g of unsalted butter
- Heat the olive oil and butter in a large pot, and once the butter has melted chuck in the leeks, garlic and bay leaves and fry on a low heat. You want the leeks and garlic to soften but not colour.
- Add the carrots, courgette, thyme, curry powder and stock cubes, give it a good stir and fry for another 5 minutes or so.
- Pour in the tin of tomatoes, and cream, stir well, and leave on a simmering boil for at least 20 minutes.
- Throw in the fish, turn the heat up a little and leave for another 10 minutes
- Chuck in the prawns, leave for 5 minutes and then add the peas right at the very end.
The Troll now gets through two of these 75ml pots of frozen dinners at a time now, so it's not going to last very long. Though that's not really a complaint as it means we'll all just get to enjoy more of this amazing soup sooner!