Faroese Seafood Soup

Ingredients

In this adaptation of Açorda de marisco to Faroese cuisine, we incorporate local ingredients and flavors to create a unique Faroese Seafood Soup. While the original Portuguese dish uses Mediterranean herbs and spices, we infuse the soup with traditional Faroese herbs like angelica and thyme. Additionally, we incorporate local seafood varieties such as Faroese cod and langoustines, giving the soup a distinct Faroese twist. We alse have the original recipe for Açorda de marisco, so you can check it out.

• 500g (1.1 lb) Faroese cod fillets, cut into chunks 500g (1.1 lb) Faroese cod fillets, cut into chunks
• 250g (8.8 oz) Faroese langoustines, peeled and deveined 250g (8.8 oz) Faroese langoustines, peeled and deveined
• 250g (8.8 oz) Faroese mussels, cleaned and debearded 250g (8.8 oz) Faroese mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 leek, sliced 1 leek, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried angelica 1 teaspoon dried angelica
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots, cubed potatoes, and sliced leek to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Add the Faroese cod chunks, langoustines, and mussels to the pot. Stir gently to combine.
4. 4.
   Pour in the fish or vegetable broth, and add the bay leaf, dried angelica, and dried thyme. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the seafood is cooked through and the flavors have melded together.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Ladle the Faroese Seafood Soup into bowls and garnish with freshly chopped parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Faroese cod — Make sure to use fresh cod fillets for the best flavor and texture. If fresh cod is not available, you can use frozen cod, but thaw it thoroughly before cooking.
• Faroese langoustines — To peel and devein the langoustines, gently twist off the head and peel the shell. Make a shallow incision along the back and remove the dark vein.
• Faroese mussels — Before cooking, scrub the mussels under cold water to remove any dirt or debris. Discard any mussels that are open or do not close when tapped.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while it simmers.
• Serve the Faroese Seafood Soup with crusty bread on the side for dipping.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thinner consistency, you can add a bit more broth or water to the soup.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Faroese Seafood Soup as a main course, accompanied by freshly baked bread and a crisp green salad. Garnish each bowl with a sprinkle of freshly chopped parsley for a pop of color and added freshness.

Presentation advice

Present the Faroese Seafood Soup in individual bowls, showcasing the vibrant colors of the seafood and vegetables. Serve with a rustic spoon and place a sprig of fresh herbs, such as thyme or angelica, on top of each bowl for an elegant touch.