Fiskesuppe (Creamy Norwegian Fish Soup)

Begin by cutting the fish fillets into bite-sized cubes or delicate strips, depending on your preference. Crush or finely chop the garlic to release its fragrant aroma. Rinse the potatoes, carrots, and leek thoroughly under cold water and slice them into thin, uniform strips, ensuring even cooking. In a large pot, melt the butter over medium heat. Once melted, add the chopped garlic and gently sauté until it turns a beautiful golden hue, filling your kitchen with a savory scent. Stir in the flour, whisking continuously to create a smooth roux, which will give the soup its lovely thickness. Gradually pour in the fish stock while constantly whisking to eliminate any lumps, resulting in a silky and smooth base. Add the prepared vegetables and milk, and bring the mixture to a lively boil. Let the soup simmer for about 10 minutes, allowing the vegetables to soften and the flavors to meld together beautifully. Stir in the crème fraîche, or sour cream if preferred, and return the soup to a gentle simmer. Once it begins to bubble again, turn off the heat but keep the pot warm on the burner. Gently add the fish pieces to the hot soup, allowing them to poach delicately for about 5 minutes until tender and cooked through. If adding shrimp, stir them in just before serving to keep their texture firm and fresh. Before serving, sprinkle the soup with finely chopped chives, dill, or parsley to add a burst of color and a fresh herbal note. Serve hot, accompanied by rustic bread to soak up the creamy broth. Enjoy this comforting, flavorful taste of Norway!