Skrei is sold here this time of the year. Skrei is the Norwegian winter cod. This kind of fish swims over long distances and that makes for very good meat.
This recipe is a one pot stew type. Not a soup really. The most work is the veggie prep. The cooking time is relatively short.
I was intrigued when I found the recipe in the monthly Pharmacy newsletter. Skrei is only available for a short amount of time. Winter is the prime season to cook with root vegetables. I choose a different and colorful lot and added what I had in the fridge too. The ginger gives the intense taste and sharpness. The lemon takes away the earthiness of some veggies.
Recipe for 3:
500 g Skrei fish or Norwegian winter cod
2 purple and 2 yellow carrots, 1 orange carrot, 2 parsley roots, 150 g leek, 1 red beet root
80 g celeriac, 2 celery stalks, 1 small courgette, 1 red onion, 35 g ginger,
1 clove of garlic, 2 tbsp olive oil
1,25 l good veggie stock, 80 g sour cream, fresh parsley and chives, salt, pepper, fish seasoning
Zest of 1 lemon, juice of 1/2 lemon, salt and pepper and fish seasoning.
Prep all veggies and cut off the skin from the cod. Zest the lemon and pour a bit juice over the fish, then season.
In a large pot heat up the oil and start with onion, garlic and ginger. After 4 min add the veggies and stir them 3 more min. Add the stock and bring to a boil, cover and reduce the heat and cook for 10 min or until the veggies are still with a bite to them. Add the bite size fish. Let it poach in the stock without much more heat. After 6 min it should be done.
Make the sour cream herb mix and add some of the zest.
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