Salmon, Scallop and Mussel Soup

Name: Salmon, Scallop and Mussel Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 bowls seafood soup, 4 serving(s)
Ingredients: 800 ml fish stock; 400 g salmon fillets, skinned and boned; 8 scallops; 1 tablespoon dill, chopped; 12 mussels; 250 ml double cream

⏱ 25 mins 🍽 4 bowls seafood soup, 4 serving(s) 🏷 Norwegian

This Norwegian seafood soup combines salmon, scallops and mussels in a creamy, dill-infused fish stock. The dish comes together quickly, requiring only a few simple steps for a luxurious result. It is naturally gluten-free when suitable stock and cream are used. Serve it warm in bowls for a comforting and elegant meal.

Ingredients

800 ml fish stock
400 g salmon fillets, skinned and boned
8 scallops
1 tablespoon dill, chopped
12 mussels
250 ml double cream

Method

Place the fish stock into a large saucepan and heat until it boils, then reduce to a simmer.
Slice the salmon fillets into cubes measuring 3-4cm and gently place them into the simmering stock.
Introduce the scallops, mussels and the chopped dill to the pan.
As soon as the mussels have opened, pour in the double cream, season the soup with salt and pepper, and serve into warmed bowls.
Finish with a scattering of fresh dill for garnish.

Nutrition (per serving)

Sodium657100 mg

Recipe details

CategoryNorwegian

AuthorJubes