Creamy Norwegian Fish Soup

Ingredients

• 2 1/2 tablespoons butter
• 2 1/2 tablespoons plain flour
• 4-5 cups fish stock or vegetable stock
• 1 medium carrot, finely chopped in strips
• 1-2 cup leek, finely chopped in strips
• 1-2 potatoes, peeled and cut into small cubes (optional)
• 1 (14 ounce) can chopped tomatoes (optional)
• 12 peeled raw shrimp (approx)
• 12 mussels or 12 small scallops (approx)
• 4-6 ounces catfish (or fish of your own choice)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• salt and pepper
• 2 tablespoons sour cream (optional)
• 2 teaspoons lumpfish caviar (optional)

Directions

1. 1

   Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.

2. 2

   Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.

3. 3

   Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.

4. 4

   Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.

5. 5

   Simmer for another 5 minutes, or until the fish and shellfish are tender.

6. 6

   Add the parsley and salt and pepper to taste.

7. 7

   Serve garnished with sour cream and the lumpfish caviar.