This vegan fiskesuppe, aka Norwegian fish soup, hits all the right notes of smoky, fishy, and chowdery.
When I’m getting in the mood for a holiday I’ll often try to recreate some of the country’s traditional dishes; this wasn’t too tough for Spain, say, but Norway’s cuisine seems to be (unsurprisingly given its geography) rather fish-centric.
Since Mr J-M is quite fond of a chowder, I decided to attempt a veganized fiskesuppe –- a creamy, smoky, milky seafood soup usually made with root vegetables and big chunks of fish. It’s generally not seasoned with much other than salt and pepper, and maybe a little dill.
Having never sampled a fishy chowder in my pregan days, I wasn’t sure what to expect. Mr J-M gobbled the lot and assured me that it’s a very acceptable substitute and hits the right notes of smoky, fishy, and chowdery. The smoked tofu is kind of a must, as it takes the place of chunks of smoked fish. The veg can be substituted for other root veg as you see fit (carrots, parsnips, celeriac, etc.) but I’d recommend leaving the oyster mushrooms in for a bit more….gill-iness? The dulse isn’t compulsory either but it lends a fishy taste, if that’s your thing. Let’s go![amd-zlrecipe-recipe:144]
So I thought and thought, and my beloved Post Punk Kitchen group came up with some great ideas for replacing the seafood, but Manchester city centre was entirely devoid of hearts of palm and so I decided to grab some organic smoked tofu and lots of oyster and chunky chestnut mushrooms and take it from there. When cooked up, it takes on a texture similar to traditional cooked fish. You can find smoked tofu at most natural grocery stores or opt Trader Joe’s baked tofu.
Using vegan butter at the start helps give this fish-free soup its creamy texture, as does Oatly’s dairy-free creme fraiche. If you can’t find it where you live (it’s still unavailable in the U.S.), swap it for an unsweetened vegan cream of your choice, like coconut or Nutpods.
Serve this with plenty of bread or vegan-friendly oyster crackers.
This recipe was republished with permission from Jenny Marie.