Jonas and I have bought our tickets and we're so excited!
We’ll be off on a 5 week holiday in July/August: catching up with family and friends but also exploring some new places we’ve never been before.
First stop is a few days in Tokyo (Japan) with Jonas’ brother, David, and some other friends: Slinky Minx and Taka.
Next is 2.5wks in Sweden, which Jonas is just thrilled about. Since he migrated to Sydney (2001), he’s only been home once (2003). It's been five years since he was home!
We’ll visit family in Göteborg and Stockholm, Jonas’ home town in Västra Götaland and we’ll also spend time in the Stockholm archipelago at the summer house on the island of Muskö that Jonas’ maternal grandparents owned.
After Sweden we’re going on a road-trip with my sister, Stinky (who will be living in Amsterdam), and our best man, Tim (who is living in London). At this stage we’re planning to drive from Krakow to Budapest and explore southern Poland, eastern Slovakia and eastern Hungary.
From there Jonas and I will fly home, but only after a few days in Bangkok (Thailand). Here I plan to eat real Thai food, take a cooking class and catch up with an old friend, Chanchai.
I’m over the moon because I will be spending time in four countries I’ve never been before and seeing places from Jonas’ past. It’s going to be great.
So, in honour of this mainly Swedish focused activity and, with the knowledge that I will be seeing my in-laws again, I wanted to share the recipe for my sister-in-law’s fish soup.
I think I’m pretty lucky to have Helena for a sister-in-law. She and I are actually friends and I enjoy her company quite separately from the fact that she’s my husband’s sister.
When she and her (Aussie!!!) fiancée, Christian, moved back to Sweden, Jonas and I were sad they were gone. It was quite lonely without them.
She’s a mechanical engineer and I am constantly surprised by the impossible things she builds around the house, as well as the art she produces and the stylish way she decorates her house. I could go as far as to say she’s a “Renaissance Woman” of the modern era.
But best of all she’s a foodie. She makes great meals and puts the same amount of love and effort into cooking that Jonas and I do. It’s so enjoyable to cook for her because she gets it, and she gives it back when you eat at her home.
The very first time I went to Sweden (back in 03) she made me this fish soup and I fell in love with it. When visited for the second time last December she made it again. It's so flavoursome and flush with fresh herbs.
This has become a bit of a tradition so I think I’m going to have to ask for it again when I see her in July, but in the meantime, here it is for everyone else to enjoy too.
Helenas recept. Servar 4.
400g sej eller torskfilé (fryst) i bitar
400g räkor, kokta
½ purjolök, delas på långden och skivas
1 gul lök, hackad
2-3 klyftor vitlök, hackad
2 msk smör
1 msk tomatpuré
1½ dl fiskbuljong (z tärningar)
2½ dl vitt vin
2½ dl grädde
1 dl crème fraîche
2 dl vatten
2 msk färsk timjan, hackad
2 msk färsk basilika, hackad
Salt o peppar
Färsk timjan, för garnering
1. Fräs den gula löken i smöret. Lägg i purjolök och vitlök efter nån minut.
2. När mjukt, häll i fiskbuljongen, salt, peppar, basilika och timjan. Låt puttra några minuter på svag värme.
3. Tillsätt tomatpuré, vitt vin, grädde, crème fraîche och vatten. Låt koka upp.
4. Tillsätt saffran och fiskbitarna. Låt småkoka tills fisken är vit. Tar ca 5 minuter.
5. Häll upp i skålar och lägg i räkorna. Garnera med timjan.
Swedish Fish Soup
Helena’s recipe. Serves 4.
400g cod or saithe/coal fish, frozen & cut into pieces
400g cooked prawns
½ leek, cut lengthwise and sliced into rounds
1 yellow onion, chopped finely
2-3 cloves garlic, chopped finely
2 tablespoons butter
1 tablespoon tomato paste
150ml fish stock
250ml white wine
100ml crème fraîche
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh basil, finely chopped
Salt and peppar
1. Sauté the onion in butter, after a minute add the leek and garlic.
2. When soft, add the fish stock, seasoning, basil and thyme and allow to heat up.
3. Add the tomato paste, white wine, cream, crème fraîche and water then simmer for a short time.
4. Add saffron and fish pieces, then simmer gently until fish turns white, about 5 minutes.
5. Divide between bowls, top with prawns and garnish with fresh thyme.
This is my contribution to Weekend Herb Blogging, which is back home this week with it's creator, the Herb Goddess Kalyn from Kalyn's Kitchen. Check out the round-up!
Tags: morsels and musings food blog food and drink australia recipes weekend herb blogging whb swedish fish soup svensk fisksoppa soup seafood fish swedish soup recipes seafood soup recipes fish soup recipes fish recipes seafood recipes soup recipes swedish recipes swedish food swedish cuisine