I started to experiment with this recipe last summer, after I spent a weekend in the wilderness of Stockholm’s archipelago, a couple of hours north of the city. It was a nice sunny day, we had a car, we were young, carefree, and most of all we had been driving around aimlessly looking for a place to eat some lunch because we were very very very hungry. Suddenly on our right, a hand-written sign informed us of the existence of a café some hundred meters into the middle of the nothingness; yes, Sweden’s countryside is always like this, a never ending beautiful continuing sequence of fields, cafès, forests, water, cafès, loppis (flee markets), cafès… that goes on for kilometers and kilometers of virtually uninhabitated land – let alone a few cows and a couple of sheep. Anyway the cafè was nice, a bit hippy for my taste (but hey, this is north Stockholm we’re talking about) with a nice garden, flowers, of course organic stuff everywhere, and long story short I ended up ordering fish soup; I must say I was very sceptic, but I was wrong. The soup was very good and completely different from any fish soup I previously had (which was of course a lot more on the mediterranean side of flavours). A couple of ingredients I wouldn’t have associated with fish at all in my previous life, namely lemon and sour-cream, but again, I was dead wrong.
I’ve tried to make it even more fresh, and boy-oh-boy it really worked! This one is really fresh, light, young, happy, fresh, green, lively, energetic, did I mention fresh? Yes, fresh, cheerful, mild, crisp, brisk, etc. etc.
In a perfect world I would use fresh seafood bought from a fisherman that just came back from a night of fishing, and he would charge a few coins really. But hey, this is Sweden and seafood is embarrassingly expensive, so I had to go for the frozen stuff, I hope you can forgive me.