Faroese-Style Katuk Soup

Ingredients

In this Faroese adaptation, the original Indonesian Katuk dish is transformed into a hearty soup that incorporates the flavors and ingredients commonly found in Faroese cuisine. The original dish typically consists of stir-fried Katuk leaves with spices and other vegetables, while the Faroese version focuses on creating a seafood-based soup with a variety of vegetables and the addition of Katuk leaves for a touch of exotic flavor. We alse have the original recipe for Katuk, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as cod or haddock 500g (1.1 lb) fresh fish fillets, such as cod or haddock
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 200g (7 oz) Katuk leaves, washed and chopped 200g (7 oz) Katuk leaves, washed and chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as dill or parsley) for garnish Fresh herbs (such as dill or parsley) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Sauté until the vegetables are tender.
2. 2.
   Add the diced potatoes, bay leaf, and fish or vegetable broth to the pot. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are soft and easily pierced with a fork.
3. 3.
   While the soup is simmering, season the fish fillets with salt and pepper. Gently place the fish fillets into the pot and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily.
4. 4.
   Remove the fish fillets from the pot and set aside. Using a blender or immersion blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and add the chopped Katuk leaves. Cook for an additional 2-3 minutes, until the leaves are wilted.
6. 6.
   Flake the cooked fish fillets into bite-sized pieces and add them back to the soup. Stir gently to combine.
7. 7.
   Season with salt and pepper to taste. Remove the bay leaf.
8. 8.
   Serve the Faroese-Style Katuk Soup hot, garnished with fresh herbs.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets for the best flavor. If Faroese fish is not available, opt for local fish varieties that are sustainably sourced.
• Katuk leaves — Ensure the Katuk leaves are thoroughly washed and chopped before adding them to the soup. If Katuk is not available, you can substitute it with spinach or watercress for a similar taste.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk to the soup.
• Experiment with different types of fish to vary the flavors of the soup.
• Serve the soup with freshly baked Faroese bread for a complete meal.
• Adjust the seasoning according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Faroese-Style Katuk Soup in individual bowls, garnished with fresh herbs. Accompany it with warm Faroese bread for a satisfying and wholesome meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the soup and sprinkle some freshly chopped herbs. Serve the soup in rustic ceramic bowls for an authentic Faroese touch.