Liaoning-style Fish Soup

Ingredients

In adapting the Bergensk fiskesuppe to Liaoning cuisine, we incorporate the distinct flavors and ingredients of the region. While the original Norwegian soup features a creamy base, the Liaoning-style Fish Soup has a clear broth that allows the flavors of the seafood and spices to shine. We also introduce Liaoning's signature spices, such as ginger and garlic, to enhance the soup's aroma and taste. Additionally, we use soy sauce and rice wine to add depth to the flavors, which are commonly found in Liaoning cuisine. We alse have the original recipe for Bergensk fiskesuppe, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) scallops 200g (7 oz) scallops
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 scallions, sliced 2 scallions, sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 tablespoons rice wine 2 tablespoons rice wine
• 1 liter (4 cups) fish or seafood broth 1 liter (4 cups) fish or seafood broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and sliced scallions. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the fish fillets, shrimp, and scallops to the pot. Cook for 2-3 minutes, until the seafood starts to turn opaque.
3. 3.
   Pour in the soy sauce and rice wine, stirring gently to coat the seafood.
4. 4.
   Add the fish or seafood broth to the pot and bring to a simmer. Reduce the heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Ladle the Liaoning-style Fish Soup into bowls and garnish with fresh cilantro or parsley.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets, such as cod or haddock, for the best flavor and texture in the soup. Ensure the fish is deboned before adding it to the pot.

Tips & Tricks

• For a spicier kick, add a small amount of chili flakes or Sichuan peppercorns to the soup.
• Feel free to add other seafood of your choice, such as mussels or squid, to enhance the variety of flavors.
• Serve the soup with steamed rice or crusty bread for a more substantial meal.
• If you prefer a thicker broth, you can add a cornstarch slurry to the soup and simmer until it reaches the desired consistency.
• To make the soup more visually appealing, garnish with a sprinkle of toasted sesame seeds.

Serving advice

Serve the Liaoning-style Fish Soup as a comforting main course. Accompany it with steamed rice or crusty bread to complete the meal.

Presentation advice

Present the Liaoning-style Fish Soup in individual bowls, garnished with fresh cilantro or parsley. The clear broth with vibrant seafood and aromatic spices will make for an enticing presentation.