Food

Seaweed and fish soup

Fresh seaweed is gathered. The seaweed must not be picked too close to marinas or other areas near towns. Toothed wrack, knotted wrack and sea lettuce are all well suited. Use only…

Preparation

15 min

Cooking time

20 min

Ingredients

  • 1 leek/spring onion
  • 1 onion, 2-3 cloves of garlic
  • 2 tbsp butter
  • 2 tsp curry powder
  • 3 tbsp cornflour
  • 1 litre water
  • 2 fish stock cubes
  • 3 bay leaves
  • 3 carrots
  • 1 tsp salt
  • white pepper
  • approx. 300 g fish
  • toothed wrack (+ sea lettuce and knotted wrack if you like)

Servings

3

Preparation

Fresh seaweed is gathered. The seaweed must not be picked too close to marinas or other areas near towns. Toothed wrack, knotted wrack and sea lettuce are all well suited. Use only the outermost part of the “leaves” (also called the rabbit ears) on toothed wrack; these are the year’s shoots, and they are fresh and good.

How to do it

  1. Clean the fish and rinse the seaweed well in cold fresh water.
  2. Cut the fish into suitably sized cubes, and tear/chop up the seaweed.
  3. Chop up the leek, onion, garlic and carrots.
  4. Add the spices, butter, cornflour and fish stock.
  5. Let the soup simmer for 10-15 minutes or until the carrots are tender.
  6. The fish is added in the last 2 minutes before serving.

Now the lovely smell of curry and garlic drifts across the beach!

Find half a blue mussel shell you can use as a spoon!

Text: Annika Ljungström, Oslofjorden Friluftsråd

Photo: Hilde Grøtte

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