Finn-Erik Cooks - Arctic fish soup with curry

Recipe below video.

Soup for two:

A net of mussels
White fish filet that stays firm - cusk, monkfish, long cod, and halibut works well
2 carrots
2 stalks of celeriac 
2 cloves of garlic
1/2 fennel
1 shallot
1 tbs fresh ginger
4-5 slices of spicy cured meat
2 dl dry white wine
1 sour apple
2 ts propper sour cream
​A good handfull of fresh dill
Curry powder
​Turmeric powder 
​Soy Sauce
​Smoked Sea Salt

Making fish soup boils down to two separate processes. Making the stock and poaching the fish and vegetables to eat.
​
1. Make the stock
Wash and clean the mussels. You wanna use the alive and good ones. Remove the cracked ones.

Prepare veggies and meat for the stock. 
Roughly chop shallot, fennel, garlic and ginger. Slice cured meat as well.

Heat some olive oil in a casserole. Add veggies and meat. Fry for a couple of minutes.

Add the cleaned mussels and pour on white wine, smoked sea salt and a splash of soy sauce. Put a lid on it and steam the mussels for about 5 minutes. Take out some of the mussels for eating and leave the rest in. Add 1 ts curry powder and 1 ts turmeric + 6-7 dl of cold water. Cook for another 20 minutes.

Strain the stock and prepare for second fase.

2. Poaching fish & veggies 
Chop carrot, celery and dill. Cut fish into cubes. Toast some bread in olive oil and salt. Take whatever you have available.

Stir in sour cream to the stock. Heat the soup again. Add veggies, fish and the mussels you put aside. Put a lid on it and pull the casserole of the heat. Let it sit for 7-8 minutes.
Plate the dish and finish off with some shredded sour apple on top. Serve with toasted bread. Enjoy!