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Fish Soup with Tomato

Erken's fish soup from 1914 with browned carrot and celeriac, a butter roux, tomato purée and fish stock, strained and served with small fish balls.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 45 (falt i det fri)

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About the dish

One of several fish soups in the soup chapter of "Stor kokebok" (1914). The soup is built on fish stock made from trimmings and heads, thickened with a brown butter roux and given color and acidity by tomato purée.

How to make it

  1. 1

    Clean the roots

    Peel the carrots and celeriac and cut them into thin slices.

  2. 2

    Brown in butter

    Melt the butter in a pot and brown the root slices lightly.

  3. 3

    Flour and tomato purée

    Sprinkle the flour over, stir in the tomato purée and parsley, and thin with the fish stock little by little.

  4. 4

    Simmer

    Let the soup simmer for 20 minutes.

  5. 5

    Strain and boil

    Press the soup through a strainer (or blend it with an immersion blender) and bring it to a boil again. Season with salt.

  6. 6

    Serve

    Place small fish balls in the soup and serve.

Changes from the original

Measurements have been converted to modern Norwegian units (dl, tbsp). "Rubbed through a colander" has been modernized to pressed through a strainer or blended with an immersion blender. Otherwise unchanged.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 45) → Modernisert~87% av teksten endretfjernetlagt til
50 gr. smør g smør. 50 gr. hvetemel 1/4 l. g hvetemel. 2,5 dl tomatpuré (originalen: 1/4 liter). 2 l. fiskekraft l fiskekraft. 2 gulerøtter stk gulrøtter. 1 sellerirot smaa stk sellerirot. små fiskeboller (til servering). 1 spiseske ss finhakket persille. De rensede røtter skjæres salt (etter smak). Skrell gulrøtter og sellerirot og skjær dem i tynde skiver, brunes let tynne skiver.. Smelt smøret i smørret; en gryte og brun rotskivene lett.. Dryss melet drysses paa, irøres tomatpuréen, persillen over, rør inn tomatpuré og fiskekraften. Smaakoker persille, og spe med fiskekraften litt om litt.. La suppen småkoke i 20 minutter. Suppen gnides gjennem dørslag minutter.. Press suppen gjennom en sil (eller kjør den med stavmikser) og gives igjen gi den et opkok. Fiskebollerne serveres nytt oppkok. Smak til med salt.. Legg små fiskeboller i suppen. suppen og server.

Note til Modernisert

Mål er omregnet til moderne norske enheter (dl, ss). «Gnides gjennem dørslag» er modernisert til å presses gjennom sil eller kjøres med stavmikser. Ellers uendret.

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Frequently asked questions

How long should the soup cook?
The soup simmers for 20 minutes after the tomato purée, parsley and fish stock have been stirred in. After it is rubbed through a colander, it is given only a quick boil. Total time is roughly 45 minutes.
What kind of stock and contents are used?
2 liters of fish stock is the base, thickened with 50 g butter and 50 g wheat flour. In addition, 1/4 liter tomato purée, 2 carrots, 1 celeriac, 1 tablespoon finely chopped parsley, and small fish balls served in the soup.
Why is the soup strained?
The roots are cut into thin slices and lightly browned in the butter for flavor's sake, but the soup is rubbed through a colander after cooking so it becomes smooth and fine. The fish balls are placed in the finished, strained soup.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 45. It is calculated for 6 servings.

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