Norwegian Creamy Fish Soup

Method

1. In a large pot, melt the butter over medium heat.
2. Add the onion, carrots, and celery, sauté until softened.
3. Stir in the garlic and cook for another minute.
4. Pour in the fish stock and bring to a boil.
5. Add the fish fillets and simmer for 10-15 minutes.
6. Stir in the heavy cream and season with salt and pepper.
7. Simmer for another 5 minutes, being careful not to boil the cream.
8. Serve hot, optionally with crusty bread.
9. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.