Fish soup

Fiskesuppe, or fish soup, is one of the typical dishes of Norwegian cuisine and is often served as a main course. The recipe may vary from region to region, but it generally calls for fresh fish, vegetables and a base of fish broth.Various types of fish can be used to prepare Norwegian Fiskesuppe, including cod, salmon, trout and herring. Common vegetables include potatoes, carrots, leeks, celery and parsley. For the broth, a combination of water, fish heads and scraps, vegetables and spices are usually used.Here is a recipe for making Norwegian Fiskesuppe:Ingredients:500 g fish (cod, salmon, trout, herring)3 potatoes2 carrots1 leek1 onion1 celery2 cloves of garlic1 liter of fish stock200 ml cream2 tablespoons butterSalt and pepperChopped fresh parsleyProcedure:Clean the fish, remove the bones and cut it into cubes.Peel the potatoes and carrots and cut them into cubes.Slice the leek, onion, celery and garlic.In a pot, melt the butter and brown the leek, onion, celery, and garlic.Add the potatoes and carrots and cover with the fish stock.Bring to a boil and cook for 15 minutes.Add the fish and cream and cook for another 5 minutes.Season with salt and pepper and serve hot, garnishing with fresh chopped parsley.Norwegian Fiskesuppe is a delicious and nutritious dish, ideal for warming up during Norway's cold winter days. Enjoy!