Halibut/Redfish soup (kveite-/uer-suppe

Medium

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Halibut/Redfish soup (kveite-/uer-suppe have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.

Click for the Norwegian version

Calories: 72,99 kcal ......Protein: 5,83 g ......Fat: 1,81 g ......Saturated fat: 0,29 g ......Carbo: 7,46 g ......Fiber: 1,77 g .....Sodium: 31,13 mg .......Price : 6,95 .- kr

Ingredients

6 servings

1 dl (1/3 cup) pearl barley
½ large rutabaga
3 large carrots
1 large onion
500 (18 ounces) small potatoes
1 ¾ liters (quarts) water
2 teaspoons salt
1 kg (2 ¼ pounds) halibut or redfish fillets
1 teaspoon 7% vinegar
ground white pepper
1 tablespoon chopped parsley or chives

More facts about The recipe

Author:	Knut Pettersen
Source:	Matoppskrift.no
Published/updated:	2003-05-04
Category:	Kokt/dampet
Country:	Norge
District:	Møre og Romsdal
National/tradition
Click for the Norwegian version

Annonse

Direction:

Soak the barley in cold water overnight. Simmer in the soaking liquid about 30 minutes. Clean and peel rutabaga, carrots and the onion. Cut into 6 mm (1/4”) dice.
Clean and peel potatoes. They should remain whole.
Bring the water to a boil and add salt. Cook the potatoes about 15 minutes. The add rutabaga and carrot cubes and the onion. Simmer until tender, about 10 minutes.
Cut the fish into large chunks and add. Simmer until just barely done, 8 minutes. The fish should not flake.
Season with vinegar and pepper. Sprinkle with parsley.
Serve with flatbread and butter.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no