Nordic fish soup

Ingredients for 4 servings:

• 50 g smoked belly
• 1 tbsp oil, neutral (e.g. rapeseed oil)
• ½ bell pepper(s), yellow
• 2 date tomatoes
• 1 onion(s), red
• 200 g potatoes, boiled
• 300 ml fish stock
• 150 ml cream
• 100 ml white wine (Silvaner or Riesling)
• salt and pepper
• 1 pinch(s) of sugar
• 150 g salmon fillet(s) without skin, diced
• 150 g cod fillet(s), diced
• e.g. Dill, fresh, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the smoked belly into small cubes and sauté in 1 tablespoon of oil. Peel the onion and remove the skins from the bell pepper, then cut both into small cubes. Add to the bacon and fry while stirring. Deglaze with the fish stock. Add a little more water if necessary and simmer until soft. Pour in the wine. Peel and dice the cooked potatoes, as well as the tomatoes. Add both to the soup along with the fish cubes. Add the cream and bring to a boil. Season with salt, pepper, and a pinch of sugar. Just before serving, stir in the chopped dill. Note: The original recipe contains corn. But because we don’t like corn, I substituted it for the tomatoes. Tip: If you want the soup a little thicker, you can dust the ingredients with a little flour before deglazing with the fish stock.