About that last post, I had a package of soup mix with directions in Norwegian, from a San Francisco store—Marie Lang-Ree gave it to me. But you can make it this way: make a good sized roux of butter, flour, and gradually add a can of fish broth; I got mine at a fish store. Poach fish: cod, tilapia, or whatever you choose, until barely tender, and add to that the broth, too. Same for scallops. Use cooked shrimp. Small size, or maybe medium size (you don’t want the great big fatties.) Have ready some small peas and small cooked carrots – for color. Maybe one chopped potato. Add in lots of whole milk or cream til you get the right consistency. Cook until hot, but don’t overcook – you don’t want your fish tough. Sprinkle chopped chives on top. When I made it, I made several visits to the fish store and six calls to California. If I count the trip to Norway, this soup cost me some big bucks, but I can take it all off my income tax.