Low Carb High Fat Cooking for Healthy Aging by Annika Dahlqvist

Author:Annika Dahlqvist
Language: eng
Format: epub, mobi
Publisher: Skyhorse Publishing
Published: 2014-12-31T16:00:00+00:00

Fish and Shellfish Soup

Fish soup is one of my favorite meals. Maybe it’s because my mother is from a fishing family in the Finnish archipelago of Åboland, and she often prepared fish soup when I was a kid. Back then fish came from rivers and lakes in Sweden, at the foot of the northern Dalecarlia Mountains.

My soup gets its mouth-watering aroma from anise and fennel. It’s also extra creamy from the inclusion of heavy cream.

Makes 2–3 servings

1 organic vegetable stock cube

1 ⅔ cups (400 ml) water

⅓ cup + 1 ½ tablespoons (100 ml) carrot, julienned finely

¼ cup (50 ml) parsnip, julienned finely

1 yellow onion, chopped finely

1 clove garlic, pressed

1 tablespoon tomato purée

1 teaspoon anise, crushed

1 teaspoon fennel, crushed

1 teaspoon dried French tarragon

2 bay leaves

¾ cup + 2 tablespoons (200 ml) heavy cream

salt and pepper

4 ½ oz. (125 g) of fresh salmon

3 ⅓ fl. oz. (100 ml) shrimp, peeled

3 ⅓ fl. oz. (100 ml) crawfish tails

Dilute the stock cube with water in a soup pot and boil the carrot, parsnip, onion, and garlic for 10 minutes. Stir in tomato purée, anise, fennel, French tarragon, and bay leaves. Pour in the cream and bring the soup to a boil. Season with salt and pepper. Turn down the heat and let it simmer for 30 minutes.

Meanwhile, dice the salmon finely. Toward the end of the 30-minute simmer, carefully add the salmon and shellfish to the soup. Let it all cook just enough to heat the fish and shellfish through.

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