Danish Fish Soup

Source: Scandinavian Cooking by Beryl Frank.
Weathervane Books. © 1977 by Ottenheimer Publishers, Inc.

1 pound fish fillets
2 tablespoons lemon juice
2 tablespoons aquavit*
4 onions, peeled
1 leek
2 carrots
4 to 5 medium potatoes
3 slices bacon
4 cups beef broth or meat stock
Pinch of saffron
1/2 teaspoon basil
1 bay leaf
Salt and pepper to taste
Parsley for garnish

Drain the fish fillets and cut them into 1-inch pieces. Put them into a deep dish. Add the lemon juice and aquavit, and cover.
Finely chop the chives and peeled onions.
Cut the leek in half and then into pieces.
Peel and dice the carrots and potatoes.
Dice the bacon and put it into a pot, cooking it until it is just transparent. Add the onions and chives and cook for 3 minutes more. Let this mixture steam. Add the leek, carrots, and potatoes; steam for 1 minute more.
Pour in the meat stock and add the saffron, basil, and bay leaf. Cover and cook for 15 minutes. Then add the fish mixture with its liquid and simmer slowly for 5 minutes more. Season the soup with salt and pepper.

Serve the soup in bowls or in a tureen. Garnish with parsley.

Makes 4 to 6 servings.

* Aquavit is a popular "adult beverage" in Scandinavia. It is a carraway flavored vodka.


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