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Fish Recipe: Estonian Creamy Fish Soup

By Executive Chef Kathryn Kelly

Over the years as we have traveled and explored the markets of the Baltic and Scandinavia, our chefs have developed a love of earthy Nordic food, ingredients, techniques, and traditions. One of our most popular chefs, Karlis Celms, came to us from Riga, Latvia as our local chef host leading our Culinary Discovery Tour through the Riga market.

This excursion, Chef’s Market Tour & Latvian Cooking Lesson, takes you on an insider’s tour of Europe’s largest market and bazaar, Riga Central Market. You have the chance to taste local specialties such as smoked herring, local cheeses, traditional rye breads, and regional sweet treats — plus we shop for ingredients for your cooking class. You’ll have ample time to take in the unique atmosphere and architecture of this bustling UNESCO World Heritage site. You also get a great panoramic tour of Riga as we travel to and from the market – keep an eye out for the famed Art Nouveau Street, where you can really get a good look at the stunning architecture of this city.

Back on board at The Culinary Center, we dive into a true farm-to-table cooking experience as we prepare traditional dishes such as Latvian meatballs in a cream gravy and root potato mash as well as seasonal berries made into a chutney or perhaps spring mushrooms for a duxelle tart. It all depends on what we find in the market! We top it all off with a delicious lunch paired with artisanal beers we specially select – a true celebration of all that makes Nordic cuisine so special.

So start planning your next culinary adventure with us and cook up a Nordic feast with this delicious fish soup – one of my favorites from Latvia’s neighboring country, Estonia.

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ESTONIAN CREAMY FISH SOUP

Serves 4

3 tablespoons butter
1 cup finely diced onion
1 tablespoon ground allspice
2 bay leaves
2 sprigs thyme
4 cups low-sodium chicken stock, cold
1 cup heavy cream
2 cups 1-inch red new potato cubes
½ pound salmon fillet, cut into 1-inch cubes
½ pound halibut fillet, cut into 1-inch cubes
1 to 2 teaspoons fish sauce
Coarsely ground white and pink peppercorns, to taste
2 tablespoons each chopped fresh dill and chopped chives

In a large saucepan over medium heat, melt the butter and sweat the onions with the allspice, bay leaves, and thyme until onions soften and aromas bloom, about  6 minutes. Add the cold stock, cream and potatoes and simmer until potatoes are al dente, about 10 minutes. Add the fish and continue to simmer until the fish is cooked, about 5 minutes. Taste and add fish sauce and cracked pepper to season.

Serve in warmed bowls and garnish with dill and chives – and enjoy!

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Sommelier’s Recommended Australia & New Zealand Wines

What better way to acquaint yourself with the volcanic landscape and lush forests of New Zealand and the multicultural verve and wild outback of Australia than with some wine? Whether you are dreaming of exploring the vineyards of Auckland and sipping wine harbor-side in Sydney — or are simply in the mood for some wine from Down Under, we have some delicious choices for you. Read on for our sommelier’s top three selections!

Villa Maria Sauvignon Blanc

Marlborough, New Zealand

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Winemaker’s Notes | This crisp and vibrant wine has aromas of fresh snow peas, zesty limes, and freshly picked herbs such as thyme and sage. On the palate, juicy acidity is balanced with flavors of melon, passion fruit, and ruby grapefruit, capturing the essence of Marlborough.

Pairing Suggestions | Perfect with any seafood, especially freshly steamed mussels

Available in the Grand Dining Room

Deakin Estate Shiraz

Victoria, Australia

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Winemaker’s Notes | Deep, vibrant red in color. Nose is full of berry fruits including blackberries and mulberries with alluring notes of malt, almond, and mocha. Palate is rich and juicy with ripe dark berry flavors and well-balanced oak. The palate shows good structure with medium tannins and a lingering finish.

Pairing Suggestions | Baked lasagna, hearty beef and stout pie, roasted rack of lamb, or an aged sirloin topped with a red wine sauce

Available in the Grand Dining Room

Yangarra Estate Cadenzia

McLaren Vale, South Australia

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Winemaker’s Notes | This Grenache, Shiraz and Mourvèdre blend is deep red with intense perfume and elegance. The nose is a mix of beetroot, cherries, and crème caramel. Flavors of blackberry, bing cherry, mulberry, plums, nuts, and subdued oak flavors slowly taper off to a lingering finish. The flavors are rich and lush with black fruits and silky tannins. Airing the wine reveals characteristic flavors of dark chocolate, flint, dried roses, and lavender.

Pairing Suggestions | Grilled pepper steak

Available in the Grand Dining Room & Red Ginger

Cheers, mate!

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14th Oceania Club Reunion Cruise Reflections

By Oceania Club Manager Neli Arias

Having just returned last week from our 14th Oceania Club Reunion Cruise in the Mediterranean, I’ve been reflecting on what a special voyage it was. I had the pleasure of co-hosting the sailing with our Senior Vice President, Nikki F. Upshaw and we both had a fantastic time meeting so many guests and enjoying explorations in this spectacular part of the world. From celebratory dinners at Toscana and La Reserve by Wine Spectator to cliff-side cafes in Santorini and floating in the Dead Sea, what I know will stay with me in the months to come is the feeling of camaraderie and friendship that you felt everywhere on this voyage.

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Sail & Sustain: Our Top 5 Green Initiatives

 

We recently released our first ever Environmental Report along with our new global environmental initiative, “Sail & Sustain.” This program reflects our mission of providing enriching and memorable vacation experiences for you while continually improving our sustainability culture and minimizing our impact on the environment.

Below are some highlights of the ways in which these initiatives will have a positive impact across our oceans and local communities worldwide: