Milla's Swedish Seafood Soup

As you all know, my website is meant to take you on a virtual trip around the globe and to take you out of your comfort zone when it comes to different cuisines. Now that most of us are stuck at home or have restricted access to restaurants, why not take this opportunity to try something different in the kitchen...

Today, I am pleased to bring you a guest article and guide you through a recipe that I know you will enjoy.

My lovely friend Camilla Stengard is Swedish and is always more than happy to give good advice and tips when it comes to her style of cooking.  Knowing my love for seafood she parted with this delicious family-recipe that has been passed on to her  by her mother. It was lying in my inbox for a while thanks to our house move and related renovations but last week, I finally got around to making it and it was absolutely delicious. Really easy to whip up but so big on flavours. My family was fighting over the last drop. 

Here's how you make this sinful delicacy (Please note : I have listed Camilla's recipe as is and only added my notes after it)

Ingredients

250 g Fish Fillet, preferably Cod and Salmon in cubes
50 g Mussels without shell
50 g peeled Shrimps
500 ml Fish or Seafood broth
200 ml Whipping Cream
4 Potatoes peeled and then chopped into chunks
1 yellow Onion
2 Garlic Cloves sliced
2 tbsp Tomato Puree
0,5 g Saffron
3 tbsp Butter
1 small bunch Dill, finely chopped
2 tsp brown Sugar
2 tsp fresh Thyme
200 ml dry white Wine
3 cl Cognac

Finely chop onions and garlic. Put the butter in a thick-bottomed saucepan and add the onion, garlic and the thyme. Stir in for a few minutes. Add the broth, cream, wine and tomato puree. Cook for 30 minutes. Add the potato wedges that are cooked soft and make the soup sweaty. Add the fish, seafood, saffron, dill, cognac, brown sugar and salt to taste. Give the soup a quick boil and serve it piping hot. Garnish with shrimps and a twig of fresh thyme. 

My notes:  Unfortunately, I was short of a few ingredients so I could not add the cream and cognac and I used dried Dill instead of fresh. Naturally then, my order of cooking changed slightly. I used wild salmon fillet, gambas, cod, calamari and mussels. Also, I seasoned the soup with a little bit of ground pepper. Even with the omission of the mentioned ingredients, this soup was absolutely delicious. I can't wait to make it again. I strongly urge you to follow Camilla's recipe in totality so as to enjoy its authentic flavours. I intend making it again after I stock up on cognac and cream :)

 And for your reference, here are the photos of the process:

I hope you will enjoy making and eating this delicacy with your loved ones! Thank you Milla. You are the best! :) If you like travel and nature, you can find my friend's profile on Instagram. Her username is @millastengard