Fish soup

The Vikings in and around Ribe had quick access to the Wadden Sea, and so fish and shellfish were an important supplement to the diet and a great source of protein.

Procedure

Melt a knob of butter in a cooking pot and cook the carrots and onions for 5 min. Add the water and bring to a boil. Let it simmer until the vegetables are almost tender. Add the herbs and the cream.

Drop the bite-sized pieces of fish into the soup. At low heat, leave to simmer until the fish is tender. Season with salt.

Serve with a sprinkle of finely chopped spring onion.

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 top of a spring onion, finely chopped