The Good Fish Soup

Submitted by: Stephanie Mallicote

“No matter what, a good fish soup satisfies.”
As a Swedish American, my cooking style and regular favorites include a lot of northern Scandinavian traditional recipes.

This one comes from my father who cooks delicious dishes and does it with all his heart. Not only is this soup simple to and quick to cook, it delivers deliciousness that defies how budget friendly it is. You might have to look for the seafood (fish) stock, but it’s really not too obscure. In a pinch you can substitute vegetable stock.

Ingredients

• 1 Leek (Rinsed and thinly sliced)
• 2 T butter
• 1/2 cup rice (I use jasmine rice)
• 1 liter seafood stock (or fish bouillon) + 1/2 liter water (Substitute vegetable stock is okay.)
• Fresh thyme (about 1 T)
• 1 lb Cod, frozen or fresh cut into 1-inch chunks (Salmon can be substituted)
• 1/2 cup finely chopped fresh dill
• 2 cups frozen peas

Instructions

In a medium Dutch oven or large pot over medium heat, melt 2 T butter. Add both the rice and the sliced leek and sauté for 3-4 minutes until leek is soft. (Rice will not be done yet.) Pour fish stock and water into the pot with rice and leek. Add thyme. Bring to a boil then lower heat a little bit and simmer gently 15 minutes, uncovered.

After 15 min, add the fish and simmer another 5 minutes on medium heat. When the fish is cooked through, add the peas and the dill and warm until the peas are good and heated.

Serve with crispy rye bread.