- 400 g fish (here you can mix different types like cod, salmon or any other fish you might like)
- 2 carrots
- ¼ celery root (or 2 celery sticks)
- 1 onion
- 250 ml tomato puree
- 2 tablespoons tomato paste
- 125 ml cream
- 1 l fish stock (or you can use cubes)
- salt and pepper
I normally save the head and tails in the freezer when I buy the whole fish so I can make my own fish stock. But if you don’t have this in the freezer or buy at the market, then use fish stock cubes.
Cut the celery, carrots and onion in smaller pieces so you can blitz or blend it easier. Cook the vegetables in the fish stock for about 20 min. Take off the heat and let it cool down. Cut the fish in small pieces. Blitz or puree the vegetables in a blender. Then put it back in your pot together with the fish. Let it simmer on medium heat for about 10 minutes. Add the cream, tomato puree and the tomato paste. And let it simmer for another 10 minutes. Salt and pepper to taste.
Sere hot with a good bread.