Nice to hear from you again, Sophie. I wish you the best of luck with your fish soup 🙂

I am so goibg to make it next week! Yum!

Hi Kiara,
nice to hear from you again. Ok, I will try to explain the process. Here goes:

Ingredients: 500 g filet of coalfish or haddock (haddock is best), 1 tbsp coarse salt, 2 tsp salt, 1/2 onion, 1 egg, 1 tbsp potato starch, 1 tsp nutmeg, about 150 ml cream-milk (half milk, half heavy cream).

Method: Sprinkle the fish with coarse salt and leave overnight in the fridge to firm up the fish. Chop the onion i food processor. Cut the fish in cubes and add to the food processor with the egg, salt, starch and nutmeg. Start processing on low speed and add gradually the milk-cream. Repeat three times until there is no milk-cream left, then process a bit more. Make nice fishballs with an ice spoon. Boil for 2-3 minutes in salty water. Testboil one first. Note: Do not use frozen fish and do not water the fish. This will make it impossible.

Guess I have to make fishballs on the blog sometimes later. Let me know if you make the soup. Best of luck! Trude 🙂