Broget Fiskesuppe #FishFridayFoodies

It's time for Fish Friday Foodies again.  This time round Camilla of Culinary Adventures is our hostess and she suggested Soups and Stews from around the World. 

And I mean, Hello, I had to make something Danish.
No questions, if's and's, or buts.

I made this, it's called Broget Fiskesuppe.

I also had a tin of smoked mussels a friend had given me, and a dim memory came out and waved a little flag and reminded me of a soup I once tasted that had smoked mussels in it.

So I did what any self respecting person would do, well, anyone who has a FB group like mine called Dansk Mad og Opskrifter (Danish Food and Recipes), I asked the members if anyone had the recipe using smoked mussels. 
And one of the members, David Wilde came through and gave me the following recipe.

I have to say this isn't quite how I remember the soup I  had before, I loved the broth in this but honestly, I really don't care for multiple types of seafood in the same dish unless it's something stuffed with crab.

I will be trying this again, but instead, I'll use crab and shrimp together, no fish and no mussels.
I also think that the broth would be good with chicken and sausage. It never hurts to have a basic soup stock, that you can add various bits and pieces to. 

I  did make a few changes to the original recipe, adding some cayenne and turmeric as well as more curry.  

Broget Fiskesuppe

Yield: 4 generous servings

Author: Sid's Sea Palm Cooking adapted from David Wilde's recipe

prep time: 10 Mcook time: 20 Mtotal time: 30 M

This is an interesting mixture of fresh and canned seafood. I served it in a bowl, but I think it would go great over some hot rice or pasta.

ingredients:

• 1 large onion,
• 1 large clove of garlic,
• 1 leek, chopped
• 4 tablespoon butter, divided in two
• 1/2 tsp curry,
• 1tsp paprika,
• 1/2 tsp. Turmeric
• 1/2 tsp. Cayenne
• 4 tbsp flour,
• 11/2 Liter  water, (4 1/2 cups water)
• about 2 dcl. white wine vinegar or apple cider vinegar. ( I used 6 tablespoons of white wine vinegar)
• 4 tomatoes, chopped
•  400 grm. fish fillets (just under a pound)
• 80-100 grm. shrimps, (fresh or frozen)(1/4-1/2 lb)
• 1 small ds. mussels. ( I can smoked mussels)
• chopped fennel or parsley ( I used Curry Leaf and Tarragon)

instructions:

How to cook Broget Fiskesuppe

1. Chop the onion, leek and garlic and saute until the onion turns translucent in 2 tablespoons of butter.  Add the water, chopped tomatoes, curry, paprika, wine vinegar, cayenne and turmeric to the pan.  Bring to a boil, and simmer until the vegetables are done,  about 20 minutes.  Take an immersion blender to the soup, and blend.   Mix the remaining butter and flour together and whisk into the soup, bring to a boil, turn heat down and  then add the fish fillets and shrimp. Let cook for about 3-5 minutes or until the shrimp and fish are cooked.  Take off of the heat and add the drained can of mussels.  Sprinkle some chopped tarragon or parsley and fennel on top and serve. 
2. I used some cooked fish and shrimp and basically just heated them in the broth. 

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