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Fish soup like Kajsa’s 0

Publicerad den 2017-07-13 i med taggarna , ,

Kajsas’s Fish in a fish restaurant, dating back to the 30’s, and located in Hötorgshallen, Stockholm. Today, my dear friend Clara runs the business together with her mother Maria in true Stockholm tradition, which means that fish restaurants are inherited by the women in the family. The most famous dish served at Kajsa’s is the fish soup. They serve over 200 liters it of each day. Of course the recipe is a secret, but If you cook a soup after the recipe below, you get a soup that is very similar to the one served by Kajsa’s.

4 personer
  • Fish stock:
  • 2 kg fish hull (4 ½ lbs)
  • 1 leek
  • 120 g celeriac (4 oz)
  • 1 parsnip
  • 8-10 white peppercorns
  • 1 table spoon fennel seeds
  • 2 ½ liters water (9 cups)
  • You also need:
  • stockpot
  • sieve
  • Soup:
  • 400 g fish fillet
  • 1 onion
  • 1 fennel
  • 400 g crushed tomatoes ( 14 oz)
  • 1 liter fishstock (3 ½ cups)
  • 1 ½ dl white wine (½ cup)
  • 1 pinch ground saffron
  • 1 table spoon chopped parsley
  • 2 tea spoon chopped chervil
  • Aioli (garlic mayonnaise):
  • 1 ½ dl mayonnaise (½ cup)
  • 1 garlic clove
  • 1 pinch ground cayennepepper
  • ½ tea spoon salt

Passar i viktminskningsfas
Passar i viktminskningsfas

Serveringstips


  1. Fish stock: Cut the gills from the fish head. Rinse the hull to remove any blood. Rinse and leek, celeriac and parsnip. Cut the leek into smaller pieces. Peel the celery and the parsnip and cut them into pieces.
  2. Put the fish hull in a stockpot. Pour on water to cover and boil. Release the foam.
  3. Add the vegetables, peppercorns and fennel seeds. Boil, lower the heat to low and simmer for 15 minutes. Then pull off the saucepan from the plate and let the broth rest for 30-60 minutes.
  4. Pour the broth through a sieve into a clean saucepan. Boil, lower the heat to low and simmer until half of the stock remains. It takes about 1 hour.
  5. Aioli: Put the mayonnaise in a bowl. Peel the garlic clove and squeeze it down. Add cayenne pepper and salt, and mix. Set cool for serving.
  6. Soup: If you use frozen fish, defrost it to half. Then cut the fish into cubes. Peel and chop the onion. Anse fennel and cut it into small pieces.
  7. Heat the butter in a pot and fry the onion on low heat. It shall be soft and translucent, but not browned. Put the fennel in the pot and stir.
  8. Pour in the tomatoes, wine and broth. Add the saffron, parsley and the chervil. Boil, lower the heat to low and simmer the soup 5 minutes.
  9. Serving: Raise the heat again, put the fish in and allow the soup to boil. Lower the heat to low and simmer the fish in the soup. (Wery quick with fresh fish, only a few minutes. Frozen fish cubes take between 5 and 10 minutes depending on how big cubes you cut. When the fish is cooked straight through it is white and falls apart easily.)
  10. Pour the soup into hot bowls and serve with aioli.

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