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Fisk och Paprikasoppa
Fish & Bell Pepper Soup
1 LB fish filets (sole or cod)
1 each of red, green & yellow bell peppers
3 garlic cloves
3 TBS butter
6 C milk
2-1/2 C sour cream
1 C white wine
2 fish stock bouillon cubes
1 tsp. fresh thyme, finely chopped
Salt & cayenne pepper to taste
Cut fish filets into large bite-sized pieces. Clean and de-seed bell peppers; cut into strips. Peel and chop the garlic cloves. Melt butter in a large, deep skillet over medium heat. Add bell peppers and garlic; cook and stir for about three minutes or until bell peppers are softened. Stir in milk, sour cream, white wine, stock cubes and thyme. Bring just to a boil; add the fish. Continue boiling for about four minutes or until the fish is cooked; season with salt and cayenne pepper to taste. Serve hot.
Suggestions: Serve with warm bread, grated cheese and fresh lemon thyme.
Note: During Christmas and New Year in Sweden, Fisk och Paprikasoppa is traditionally prepared with shrimp added near the end of cooking time.
Similar recipes:
Bouillabaisse (French Fish Stew)
Svenska Fisksoppa (Swedish Fish Soup)
Ukha (Russian Fish Soup)
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