Fiskesuppe; #EattheWorld meets #MoviesandMunchies

A delicious, creamy fish chowder perfect as a starter or a light meal.  This is one of the best fish chowders that I have ever enjoyed.  The pop of dill and lemon added right before serving is a game-changer.

We are traveling to Norway today as we Eat the World.......

Camilla of Culinary Cam is hosting our Eat the World group today and invited us to join her on a virtual visit to Norway.  I made a scrumptious Cod and Root Vegetable Chowder adapted from a recipe I found at Saveur.  

Let's see what other Norwegian foods are being cooked up this month......

Camilla is also hosting our Movies and Munchies group this month.  She asked us to choose one or watch both movies in an 80's Throwback challenge.  She chose the films Goonies and/or Ferris Bueller's Day Off.

I had watched both of these films, or at least parts of them, when they first came out.  My eldest children were born in 1973 and 1975, so they were of an age to watch these films.  I enjoyed them both but I had already given a movie review and shared a recipe for Lengua Tacos back in 2015, when we watched Goonies for Food n Flix, the predecessor to this group.

So I chose to rewatch Ferris Bueller. It was a hoot seeing all the actors in their younger days, and the film was just as fun as I remembered.  There wasn't much food in the film, but soup was mentioned twice, as Ferris' parents believed he was under the weather.

Since I had chosen soup for this month's Eat the World event, I decided to include my movie review here as well.  

I doubt that any of my readers who were around in the 80s haven't seen this film, but if you were born after the 80s and are reading this post...I want to thank you, first of all, for taking the time to read this Grammy's post, and invite you to look up this film and see what kind of movies were popular when your parents were young.

Soup, Seafood, Fish, Chowder, Root Vegetables

Soup

Norwegian

Yield: 3-4 servings

Author: Wendy Klik

Fiskesuppe

A delicious, creamy fish chowder perfect as a starter or a light meal. This is one of the best fish chowders that I have ever enjoyed. The pop of dill and lemon added right before serving is a game-changer.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 3 T. butter
• 2-3 cloves garlic, minced
• 1 stalk celery, chopped
• 1/2 small onion, chopped
• 1/2 bell pepper, chopped (I used yellow)
• 1 small leek, white section, halved lengthwise, washed, and sliced
• salt and pepper, to taste
• 1 carrot, scraped and sliced into rounds
• 1 parsnip, scraped and sliced into rounds
• 1/2 celery root, peeled and chopped
• 1 1/2 c. fish stock
• 1 1/2 c. light cream
• 1/2 T. Worcestershire sauce
• 1 lb. boneless, skinless cod fillet, cut into chunks
• handful of fresh dillweed
• juice of 1/2 lemon

Instructions

1. Melt the butter in a 3-4 qt. sauce pan over medium-high heat. Add the onions, garlic, celery, bell pepper, and leek. Cook, stirring occasionally, until fragrant and softened.
2. Add the carrots, parsnip, and celery root. Stir to combine. Stir in the fish stock and light cream. Bring just to a boil, reduce heat to a gentle simmer and cook for 30-40 minutes, until the vegetables are tender.
3. Add the cod to the soup, and continue to simmer, stirring occasionally for about 10 minutes, until fish is cooked through.
4. Off heat, stir in the dill and lemon juice, and serve.

Notes

Adapted from a recipe found at Saveur

Nutrition Facts

Calories

724

Fat (grams)

51 g

Sat. Fat (grams)

31 g

Carbs (grams)

34 g

Fiber (grams)

6 g

Net carbs

27 g

Sugar (grams)

9 g

Protein (grams)

36 g

Sodium (milligrams)

849 mg

Cholesterol (grams)

228 mg

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