Thread: REC: Swedish fish soup

On Wed, 04 Mar 2009 20:35:27 -0700, Gloria P <[email protected]>
wrote:

>
>
>Swedish Fish Soup, Laura's (Serves Four)
>
>1 lb. mild fish (cod, salmon, etc.)
>1 onion
>1 Tbsp. butter or oil
>1 fish bouillon cube
>1 cup water or water and white wine
>1 cup milk or half&half
>1 bay leaf
>1 baking potato or 3 small potatoes
>Salt, pepper
>Fresh dill
>
>Brown chopped onion in butter or oil. Add liquids, bouillon and bay
>leaf and bring to a boil. Lower heat and add chopped potatoes. When
>potatoes are almost cooked, add bite sized fish and simmer till cooked.
>
>Before serving, add chopped dill weed and season with salt and pepper.
>Baguette bead and a green salad go well with this.
>
>gloria p

I was hoping for soup made with this: http://www.afriendyoucaneat.com/

But your soup looks just dandy all the same.

--

modom

Gloria P wrote:
>
>
> Swedish Fish Soup, Laura's (Serves Four)
>
> 1 lb. mild fish (cod, salmon, etc.)
<snip>

Somehow when I read "Swedish Fish" I started thinking of the candy and
until I began to read the recipe, I thought the soup would be made with
candy Swedish Fish. I think it's time I go to bed. <g>

modom (palindrome guy) wrote:
> On Wed, 04 Mar 2009 20:35:27 -0700, Gloria P <[email protected]>
> wrote:
>
>>
>> Swedish Fish Soup, Laura's (Serves Four)
>>
>> 1 lb. mild fish (cod, salmon, etc.)
>> 1 onion
>> 1 Tbsp. butter or oil
>> 1 fish bouillon cube
>> 1 cup water or water and white wine
>> 1 cup milk or half&half
>> 1 bay leaf
>> 1 baking potato or 3 small potatoes
>> Salt, pepper
>> Fresh dill
>>
>> Brown chopped onion in butter or oil. Add liquids, bouillon and bay
>> leaf and bring to a boil. Lower heat and add chopped potatoes. When
>> potatoes are almost cooked, add bite sized fish and simmer till cooked.
>>
>> Before serving, add chopped dill weed and season with salt and pepper.
>> Baguette bead and a green salad go well with this.
>>
>> gloria p
>
> I was hoping for soup made with this: http://www.afriendyoucaneat.com/
>
> But your soup looks just dandy all the same.
>
> --


It was quite good. Our niece, who is a Swedo-phile made it for one
dinner when the extended family was here in the Rockies skiing last
week. I don't remember how many multiples of the recipe she made,
but it was enjoyed by all, even the non-fish eaters.

As far as the video--what's with the guy with the boxer shorts on his
head? Most Swedes I know (and I know a LOT) aren't quite that
free-spirited, nej!
;-)

gloria p

On 2009-03-04 22:35:27 -0500, Gloria P <[email protected]> said:

>
>
> Swedish Fish Soup, Laura's (Serves Four)

For some bizarre reason, I expected this recipe would contain swedish
fish CANDY.
lol

sam

Sam wrote:
> On 2009-03-04 22:35:27 -0500, Gloria P <[email protected]> said:
>
>>
>>
>> Swedish Fish Soup, Laura's (Serves Four)
>
> For some bizarre reason, I expected this recipe would contain swedish
> fish CANDY.
> lol
>
> sam
>


Sorry to all of you who mentioned that. I probably should have
retitled it "Fish Soup from Sweden".

gloria p

Gloria P wrote:
> Sam wrote:
>> On 2009-03-04 22:35:27 -0500, Gloria P <[email protected]> said:
>>
>>>
>>>
>>> Swedish Fish Soup, Laura's (Serves Four)
>>
>> For some bizarre reason, I expected this recipe would contain swedish
>> fish CANDY.
>> lol
>>
>> sam
>>
>
>
> Sorry to all of you who mentioned that. I probably should have
> retitled it "Fish Soup from Sweden".
>
> gloria p

No need to apologize, Gloria. It's not your fault some of us have
strange thought processes. <g>

On Mar 5, 10:34*am, Gloria P <gpues...@comcast.net> wrote:
> modom (palindrome guy) wrote:
> > On Wed, 04 Mar 2009 20:35:27 -0700, Gloria P <gpues...@comcast.net>
> > wrote:
>
> >> Swedish Fish Soup, Laura's * (Serves Four)
>
> >> 1 lb. mild fish *(cod, salmon, etc.)
> >> 1 onion
> >> 1 Tbsp. butter or oil
> >> 1 fish bouillon cube
> >> 1 cup water or water and white wine
> >> 1 cup milk or half&half
> >> 1 bay leaf
> >> 1 baking potato or 3 small potatoes
> >> Salt, pepper
> >> Fresh dill
>
> >> Brown chopped onion in butter or oil. *Add liquids, bouillon and bay
> >> leaf and bring to a boil. *Lower heat and add chopped potatoes. *When
> >> potatoes are almost cooked, *add bite sized fish and simmer till cooked.
>
> >> Before serving, add chopped dill weed and season with salt and pepper.
> >> Baguette bead and a green salad go well with this.
>
> >> gloria p
>
> > I was hoping for soup made with this:http://www.afriendyoucaneat.com/
>
> > But your soup looks just dandy all the same.
>
> > --
>
> It was quite good. *Our niece, who is a Swedo-phile made it for one
> dinner when the extended family was here in the Rockies skiing last
> week. *I don't remember how many multiples of the recipe she made,
> but it was enjoyed by all, even the non-fish eaters.
>
> As far as the video--what's with the guy with the boxer shorts on his
> head? *Most Swedes I know (and I know a LOT) aren't quite that
> free-spirited, nej!
> ;-)
>
> gloria p

I too thought about candy! MAybe it was that thread about fruit
soup . . .
Lynn in Fargo

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> Swedish Fish Soup, Laura's (Serves Four)
>
> 1 lb. mild fish (cod, salmon, etc.)
> 1 onion
> 1 Tbsp. butter or oil
> 1 fish bouillon cube
> 1 cup water or water and white wine
> 1 cup milk or half&half
> 1 bay leaf
> 1 baking potato or 3 small potatoes
> Salt, pepper
> Fresh dill
>
> Brown chopped onion in butter or oil. Add liquids, bouillon and bay
> leaf and bring to a boil. Lower heat and add chopped potatoes. When
> potatoes are almost cooked, add bite sized fish and simmer till cooked.
>
> Before serving, add chopped dill weed and season with salt and pepper.
> Baguette bead and a green salad go well with this.
>
> gloria p

How does this differ from chowder? (And where do you get a fish
bouillon cube?)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:

> How does this differ from chowder? (And where do you get a fish
> bouillon cube?)
>


1) No bacon or onions? Just a guess.

2) I've seen 'em at the Asian markets. Knorr brand, I think -- yellow
box, oversized bouillon cubes. Or you can use chicken bouillon and boil
a handful of shrimp shells (or heads) in it.

Bob

Melba's Jammin' wrote:
> In article <[email protected]>,
> Gloria P <[email protected]> wrote:
>
>> Swedish Fish Soup, Laura's (Serves Four)
>>
>> 1 lb. mild fish (cod, salmon, etc.)
>> 1 onion
>> 1 Tbsp. butter or oil
>> 1 fish bouillon cube
>> 1 cup water or water and white wine
>> 1 cup milk or half&half
>> 1 bay leaf
>> 1 baking potato or 3 small potatoes
>> Salt, pepper
>> Fresh dill
>>

>
> How does this differ from chowder? (And where do you get a fish
> bouillon cube?)
>

1. I have no idea. I didn't name it. They probably don't have a word
for chowder in Swedish.

2. I got mine in a supermarket in Stockholm. Want me to send you a
couple? They add quite a good flavor. I suppose you could always use
shrimp-shell broth or bottled clam juice.

3. Do you want people to post recipes or not?
;-)
gloria p

On Sat, 07 Mar 2009 13:40:26 -0600, Melba's Jammin' wrote:

> In article <[email protected]>,
> Gloria P <[email protected]> wrote:
>
>> Swedish Fish Soup, Laura's (Serves Four)
>>
>> 1 lb. mild fish (cod, salmon, etc.)
>> 1 onion
>> 1 Tbsp. butter or oil
>> 1 fish bouillon cube
<snip>
>> gloria p
>
> How does this differ from chowder? (And where do you get a fish
> bouillon cube?)

the better than bouillon people evidently also put out a clam and a lobster
base:

<http://www.amazon.com/s?ie=UTF8&search-alias=grocery&field-brandtextbin=Better%20Than%20Bouillon>

it seems to me also there is a jarred fish bouillon (powdered in jars like
beef or chicken) that i see in my grocery, possibly in the hispanic food
section. maybe cubes, too. if you're interested, email me and i'll send
you some.

your pal,
blake

blake murphy wrote:
> On Sat, 07 Mar 2009 13:40:26 -0600, Melba's Jammin' wrote:
>
>> In article <[email protected]>,
>> Gloria P <[email protected]> wrote:
>>
>>> Swedish Fish Soup, Laura's (Serves Four)
>>>
>>> 1 lb. mild fish (cod, salmon, etc.)
>>> 1 onion
>>> 1 Tbsp. butter or oil
>>> 1 fish bouillon cube
> <snip>
>>> gloria p
>> How does this differ from chowder? (And where do you get a fish
>> bouillon cube?)
>
> the better than bouillon people evidently also put out a clam and a lobster
> base:
>
> <http://www.amazon.com/s?ie=UTF8&search-alias=grocery&field-brandtextbin=Better%20Than%20Bouillon>
>
> it seems to me also there is a jarred fish bouillon (powdered in jars like
> beef or chicken) that i see in my grocery, possibly in the hispanic food
> section. maybe cubes, too. if you're interested, email me and i'll send
> you some.
>
> your pal,
> blake

Knorr and Sázon brands make a shrimp bouillon that can be found in the
Latino sections of food stores. Warning: it is very salty!

--
Janet Wilder
Way-the-heck-south-Texas

In article <00a5f2ac$0$31714$[email protected]>,
Janet Wilder <[email protected]> wrote:

> blake murphy wrote:
> > On Sat, 07 Mar 2009 13:40:26 -0600, Melba's Jammin' wrote:
> >
> >> In article <[email protected]>,
> >> Gloria P <[email protected]> wrote:
> >>
> >>> Swedish Fish Soup, Laura's (Serves Four)
> >>>
> >>> 1 lb. mild fish (cod, salmon, etc.)
> >>> 1 onion
> >>> 1 Tbsp. butter or oil
> >>> 1 fish bouillon cube
> > <snip>
> >>> gloria p
> >> How does this differ from chowder? (And where do you get a fish
> >> bouillon cube?)
> >
> > the better than bouillon people evidently also put out a clam and a lobster
> > base:
> >
> > <http://www.amazon.com/s?ie=UTF8&sear...andtextbin=Bet
> > ter%20Than%20Bouillon>
> >
> > it seems to me also there is a jarred fish bouillon (powdered in jars like
> > beef or chicken) that i see in my grocery, possibly in the hispanic food
> > section. maybe cubes, too. if you're interested, email me and i'll send
> > you some.
> >
> > your pal,
> > blake
>
> Knorr and Sázon brands make a shrimp bouillon that can be found in the
> Latino sections of food stores. Warning: it is very salty!

I save shrimp shells in the freezer for home made shrimp stock. Usually
(if I can get there), I'll hit the asian market for head on shrimp when
I'm ready to make shrimp stock, then use the heads for it along with the
collected shells.

It comes out WONderful.

You don't really need the heads (the shells are enough) but it makes for
a slightly richer stock.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> Melba's Jammin' wrote:
> > In article <[email protected]>,
> > Gloria P <[email protected]> wrote:
> >
> >> Swedish Fish Soup, Laura's (Serves Four)
> >>
> >> 1 lb. mild fish (cod, salmon, etc.)
> >> 1 onion
> >> 1 Tbsp. butter or oil
> >> 1 fish bouillon cube
> >> 1 cup water or water and white wine
> >> 1 cup milk or half&half
> >> 1 bay leaf
> >> 1 baking potato or 3 small potatoes
> >> Salt, pepper
> >> Fresh dill
> >>
>
> >
> > How does this differ from chowder? (And where do you get a fish
> > bouillon cube?)
> >
>
> 1. I have no idea. I didn't name it. They probably don't have a word
> for chowder in Swedish.
>
> 2. I got mine in a supermarket in Stockholm. Want me to send you a
> couple? They add quite a good flavor. I suppose you could always use
> shrimp-shell broth or bottled clam juice.
>
> 3. Do you want people to post recipes or not?
> ;-)
> gloria p

You didn't name it, but you're from the east, aren't you? (Or did I
flub another memory? :-/ )

I'll look for fish cubes locally, p'raps. No need to send although I
appreciate the offer.

Would you use more than one kind of fish in the recipe?

Do I want people to post recipes? Sure, why not? It's a cooking
group, according to its stated purpose and charter. Better posts about
recipes than most of the other crap that's so frequent here. I don't
like the rfc book being posted here as was being done; a number of
people articulated reasons agin it better than I could have and I agree
with what they said. I disagree with zxcvbob's objection about posting
recipes. When I read the group, I look at new thread subjects first
then frequently look to see what favorite posters have had to say about
it. I sometimes stop looking at the thread after about 5 replies, and I
sometimes don't start reading a thread until after about 20 replies. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> Melba's Jammin' wrote:
>
> > How does this differ from chowder?

> 1) No bacon or onions? Just a guess.
> Bob

Aha!!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> Melba's Jammin' wrote:
>
> > How does this differ from chowder?

> 1) No bacon or onions? Just a guess.
>
> Bob

I looked again. It has onion. :-P
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> I'll look for fish cubes locally, p'raps. No need to send although I
> appreciate the offer.

Why not just make a home made fish stock? I have a bunch of shrimp
shells I need to get out of the freezer and I was thinking of making a
seafood soup with the stock this time instead of rice like I usually do.
:-)

I just have to think of a low carb substitute for the potatoes.

Water chestnuts might do and I just bought 3 cans of them...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama