At Friends, we are regularly visited by folk from all round the globe.
In the past few weeks, more than a dozen countries have been represented. I suppose it should be no surprise, with international travel 'shrinking' the world as it has.
I feel privileged to meet such a wide variety of different people, and fascinated to learn something about their lifestyles.
Many of my regular clientele are taking trips to interesting destinations, and coming back with menus and recipes of dishes that they have experienced.
Last week, on returning from Scandinavia, one of my guests was enthusing about the fish from this region; in particular, a fish soup from Norway.
I recall working alongside a very tall Norwegian chap while on the fish section at The Connaught.
I vaguely remember him making a fish soup for us, using largely leftover bits and pieces from a buffet. I do remember, however, that it was good!
From the description given to me last week, combined with scant recollection of a tasty staff meal, I have cobbled together a recipe for a very acceptable fish soup.
Norwegian fish soup
Ingredients (Serves 4)
50g unsalted butter
750ml fish or vegetable stock
50g finely chopped carrot
50g finely chopped celery
50g finely chopped leek
1 large potato, cut into small dice
3 tomatoes, peeled, deseeded and chopped
12 raw prawns, peeled
12 small scallops
100g monkfish, cut into cubes
50ml double cream
2 tbsp fresh parsley, chopped
2 tbsp sour cream
2 tbsp lumpfish caviar
Method 1. In a large pot melt the butter and add the flour.
2. Gradually add the stock, bring to the boil and simmer for 10 minutes.
3. Add the vegetables and potatoes and simmer for a further 10 minutes.
4. Put in the fish, tomatoes and cream and continue to simmer for five minutes, until the fish is tender.
5. Add the parsley and season to taste.
6. Garnish with the sour cream and lumpfish caviar.