Creamy Fish Soup

With Skagen wormwood bjesk, saffron, ginger, chili and codfish.

Ingredients for 4 persons:

1 liter fishing fund
4 dl whipped cream
4 cl Skagen wormwood bjesk
1 red chili
4 cloves of garlic
50 g grated ginger
A sip of saffron
Salt and pepper
Lemon juice
200 g of codfish fillet
100 g raw Norwegian lobster tails
1 carrot
1 parsley root
½ leek


In a saucepan, stir together fund, cream, chopped chili, garlic, ginger and saffron. Cook it well together for approx. 30 – 45 minutes. Season with salt and pepper.
Sift the soup into a new saucepan. Cut cod into some mouth-sized pieces, making sure there are no bones.
The herbs are cut into fine strips (julienne). Add herbs and codfish to the soup along with the bjesk and cook the soup.
The soup should not boil too long as the codfish may crumble. Fry the Norwegian lobster in a little butter on a pan and put it into the soup before serving. Enjoy a Skagen wormwood bjesk for the soup.