Swedish Shrimp Bisque
If you are using a whole fish, double-check to make sure you have removed all of the bones.
SERVES 8
INGREDIENTS
- 3½ pounds fresh, raw, white-fleshed fish fillets or whole fish (preferably halibut or cod)
- 3 onions
- 1 carrot, peeled
- 4 stalks celery
- 1 tomato
- 4 cloves garlic
- 3 tablespoons butter, divided
- 10 sprigs fresh dill
- 8 cups water
- 1 teaspoon lemon juice
- 2 bay leaves
- 10 black peppercorns
- 1 pound (16 ounces) raw shrimp, unpeeled
- 3 tablespoons flour
- 2 egg yolks
- ½ teaspoon salt, optional
- ¼ cup chopped fresh chives
- ½ cup cream
If you are using whole fish, trim the fish a bit, but retain the heads, bones, and skin if you like. Chop the onions, carrot, celery, tomato (discard the tomato seeds), and garlic.
In a soup pot, warm 1 tablespoon of the butter. Sauté the onions and garlic on medium heat for 3 minutes. Add all the other vegetables, the fish, dill, and water. Bring to a boil over medium heat, skimming off the impurities with a slotted spoon until no more form. Add the lemon, bay leaves, and peppercorns. Simmer for 30 minutes.
Add the shrimp and simmer for 5 minutes. Remove the shrimp, peel and devein them, and refrigerate.
Simmer the soup mixture for 30 more minutes. Strain, squeezing the liquid out off all ingredients, and discard all solids.
In a large saucepan, melt the remaining 2 tablespoons of butter and whisk in the flour. Gradually stir in 6 cups of the soup mixture. Simmer for 3 minutes. Meanwhile, beat the egg yolks slightly in a small bowl.
Stir the chives, egg, and cream into the mixture. Add the shrimp (whole or cut lengthwise). Serve.
