Fiskisúpa

Berglind Hreiðarsdóttir’s fiskisúpa combines cod, salmon and the selected small shrimp with vegetables, coconut milk, cream and tomato seasonings. The published recipe offers bread alongside or the soup on its own.

Onion and garlic are chopped and softened with curry in plenty of olive oil. Carrot and red pepper are cut into strips and added to the same pot, then seasoned with salt and the listed generic pepper.

Coconut milk, chilli tomato sauce, tomato paste, water and cream are added and mixed. The soup simmers while the cod and salmon are cut into cubes and the shrimp are rinsed. Cayenne, fish seasoning and fish stock are used to taste.

After the soup has simmered for twenty to thirty minutes, it is brought to the boil before the cod and salmon are added and cooked for about five to seven minutes, depending on the size of the pieces. This route uses the standard small shrimp listed for the soup.

The small shrimp enter last, and the soup returns to the boil to finish. Prepared bread may accompany it, or it may be eaten alone, as the creator describes.