John Myers
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Stockfish Soup
The perfect stockfish soup recipe with a picture and simple step-by-step instructions.
- 900 ml Fish stock
- 150 ml White wine
- 400 ml Milk
- 300 g Stockfish
- 200 g Floury potatoes
- 100 g Celery
- 100 g Mushrooms
- 3 piece Shallots chopped
- 2 piece Bay leaf
- 1 tsp Allspice grains
- 1 tsp Lemon zest
- 3 piece Garlic cloves
- 2 piece Sprigs of thyme
- 1 tbsp Peppercorns
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
Stockfish
- Place the stockfish in a large saucepan with cold water overnight. The fish must be completely covered with liquid. The extra tip from the chefs: put a pot in the sink and let the tap drip lightly. The constant supply of fresh water creates a circulation that flushes the salt out of the fish.
- The next day, cut the stockfish into small pieces. Put the whole thing in a saucepan, pour on the milk and add the following spices: anise, piement, pepper, bay leaf, thyme, garlic and the lemon zest. Bring the whole thing to a boil and then let it steep for 10 minutes over a low flame. Then strain the milk and spices. Be sure to keep milk.
- When the pieces of stockfish have cooled down completely, take them apart (pluck) and remove any remains of cartilage and bones.
Soup
- Heat olive oil in a large saucepan and sweat the shallot cubes in it until colorless. Deglaze everything with the white wine and reduce the liquid by half.
- Then add the celery and mushrooms until they get a light color. Pour in the fish stock and add the plucked stockfish. Bring the mixture to the boil and remove it from the flame. Puree the mixture and strain through a fine sieve.
- Finally stir in the finely squeezed potatoes, pour in the milk and bring to the boil. Finally, season with salt, pepper, saffron, nutmeg and lemon.
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