What Does An Art Athlete Eat?

September 6, 2011 § Leave a comment

I will tell you. I have been dining on fresh fish, salads, home made soup and cheese. Yes, cheese, one of the most perfect foods out there. I am not I am pounding whole wheels of it just a slice here and wedge there… I am going all day long, running around meeting friends, working on my walk and learning the geography. Since we are staying in a house, we are able to cook which makes our time here feel more cozy. Our fearless captain has been making us a big vat of fresh soup that we can slurp on during the day when we feeling peckish.

My latest food obsession in Iceland is the lobster soup. I have been trying it all over town to find my favorite place. We are on a mission to find a great fish monger. We are keen on trying to make our own version of this tasty soup.

Icelandic Fish Soup (from: Buzzle.com)
Ingredients:
3 Tablespoons Butter
1 small Red Onion, julienned
white part of a Leek, thinly sliced
1 stalk Celery, diced
400 mL Fish Stock
600 mL Chicken Stock
200 mL Cream
2 Shots Sherry
70 g Tomato Sauce
1 pinch Saffron
1 Tablespoon Tarragon Vinegar
½ Cup dry White Wine
226 g Flounder fillet, cut into small pieces
226 g salmon fillet, cut into small pieces
150 g Icelandic Shrimp (very tiny pre-cooked salad shrimp)
salt and white pepper, to taste
Parsley and Green Onion slices to garnish

Directions:

Melt butter in a large stock pot. Add the onion, leek, and celery, and sauté for 4 minutes. Add the fish stock, chicken stock, cream, sherry, tomato sauce, saffron, vinegar, and wine. Bring the mixture to a boil, reduce the heat to medium and let simmer for 6 minutes. Add the flounder and salmon and bring it to a boil again, then remove from heat – the fish will continue to cook with the heat of the liquid. Add the shrimp and let sit for about 2 minutes until the shrimp have also heated through. Season with salt and pepper to taste. Garnish and serve warm.

Serves 6-8.

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