Delicious fish soup

Icelandic fish soup Tip of the iceberg.

It's hard to talk about Iceland without talking about fishermen and fish. Fish can be safely considered the main and in some ways even a symbolic symbol of this island state. Almost the entire economy of this “ice” country rests on fishing, and the Icelanders are ready to stand literally not for life, but for death for the leadership in this matter.

Suffice it to recall at least the military-diplomatic conflict between Iceland and Great Britain in the 50-70s of the last century, which lasted more than 15 years and was called "cod wars". And all because Iceland began to gradually expand its fishing maritime zone, ousting the fishermen of Foggy Albion from the richest fishing areas.

The two countries then quarreled in earnest, even broke off diplomatic relations for a while. But let's not interfere with politics and cooking. Let's leave the study of the "cod war" to historians, and we ourselves will focus on what the Icelanders are preparing from their catch.

Compound:

• 350 grams of red fish fillet without skin (salmon, salmon, trout, etc.)
• 250 grams white fish fillet without skin (cod, haddock, etc.)
• 1 bulb
• green onion feathers
• 10 grams butter
• 130 grams of celery
• 2.5 liters of water or vegetable stock
• 400 grams of tomatoes in their own juice
• 3 tablespoons tomato paste
• 2 tablespoons brandy
• 3 tablespoons dry red wine
• 3 tablespoons red vinegar
• 350 ml cream
• salt and pepper to taste

Cooking:

1. Cut the leek in half lengthwise, wash thoroughly and cut into thin half rings, finely chop the onion, peel the celery root from coarse skin, and cut the flesh into thin strips (it is most convenient to use a mandolin grater).
2. In a large heavy-bottomed saucepan, melt the butter, add both types of onions and fry over medium heat for about 5 minutes until soft.
3. Add chopped celery, cognac, wine and tomato paste to the pan.
4. Immediately after, pour in water (or broth, if you want to get an even richer taste), add vinegar and tomatoes from a jar.
5. Mix everything thoroughly, salt well, cover with a lid and leave to cook at a low boil for 15 minutes (until the celery is soft).
6. After the specified time, put the fish into the soup, cut into medium-sized pieces, cover again and cook for literally 3 minutes. A tender fish fillet in a hot soup "seizes" almost instantly, so a few minutes is enough. At the same time, you can pepper the dish.
7. Pour the cream into the soup and heat for a couple more minutes, without bringing to a boil. From the acid of the tomatoes, the cream curdles slightly - this is an absolutely normal reaction. Don't worry, it won't ruin the appearance of the soup or its excellent taste.
8. Pour the hot soup into bowls, sprinkle with finely chopped chives and serve immediately.