Fish soup

The Vikings who lived near the sea had access to fish for most of the year. Excavations in Ribe have uncovered fish bones from plaice, flounder, dab, cod, salmon, trout and thin-lipped grey mullet, among others.

Fish soup

For the Vikings around Ribe, who had easy access to the Wadden Sea, fish was an important part of their diet and a valuable source of protein.

A soup can simmer gently over the fire for quite a while, depending on how large the vegetable pieces are. Shortly before serving, pieces of fish are dropped into the soup and cooked only briefly.

Procedure

Melt a good knob of butter in a pot and sauté the carrots and onions for 5 minutes. Add the water, bring it to the boil and let it simmer until the vegetables are almost tender. Add chervil, cress and cream.

Add the bite-sized pieces of fish to the soup and let it simmer gently until the fish is cooked through. Season with salt to taste.

Serve the soup with a sprinkle of finely chopped spring onion tops.

Ingredients

4 persons
  • 5 carrots, finely diced
  • 5 medium-sized onion, finely chopped
  • Butter
  • 1500 ml water
  • Chervil, chopped
  • Cress, chopped
  • 200 ml cream
  • Salt
  • 750 g trout or salmon in bite-sized pieces
  • The green top of a spring onion, finely chopped