Swedish Fish Soup (Svenska Fisksoppa)

No, not the candy, but instead a scrumptious seafood dish

Don't be thrown off by the lengthy ingredient list, this scrumptious soup is surprisingly easy to make, and a great snapshot of cuisine in Sweden.

This recipe is courtesy of Klutzy Chef.

4
Servings
561
Calories Per Serving
Deliver Ingredients

Ingredients

  • 13 Ounces baby potatoes, chopped
  • 7 Ounces salmon, cut into 1-inch pieces
  • 7 Ounces cod (or other whitefish), cut into 1-inch pieces
  • 2 Tablespoons butter
  • 1 medium yellow onion
  • 1/2 leek, sliced thinly
  • 3 garlic cloves, chopped finely
  • 1 Cup fish stock
  • 5/6 Cups cream
  • 1 Cup white wine
  • 1/2 Cup water, adding more if necessary
  • 1/2 Cup crème fraîche or sour cream
  • 2 Tablespoons fresh tarragon or thyme, chopped
  • 2 Tablespoons fresh basil, chopped
  • 1 Tablespoon tomato paste
  • 2 Pinches of saffron
  • Salt and pepper, to taste

Directions

In salted water, boil cubed potatoes until fork tender. Drain and set aside.

In a heavy-bottomed saucepan, heat butter on medium-high.

Add sliced leeks, chopped onions, and garlic. Cook until onions are translucent — approximately 5-6 minutes.

Add tomato paste and stir to incorporate evenly.

Add fresh herbs (tarragon or thyme and basil).

Add all your liquids (stock, wine, cream, and crème fraîche) and saffron. Bring to a simmer.

Remove from heat and blend in a mixer until smooth.

Return the mixture to your saucepan and medium-high heat.

At this point, taste your base and season with salt and pepper accordingly.

Add fish pieces to the soup.

Your fish should only take about 5 minutes to cook throughly.

Add potatoes, mix thoroughly.

Season one last time to taste.

Serve with fresh herbs and a healthy dollop of aïoli.

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

Nutritional Facts

Total Fat
37g
58%
Sugar
5g
N/A
Saturated Fat
20g
100%
Cholesterol
147mg
49%
Protein
25g
50%
Carbs
26g
9%
Vitamin A
327µg
36%
Vitamin B12
3µg
44%
Vitamin B6
0.9mg
45.1%
Vitamin C
27mg
45%
Vitamin D
1µg
N/A
Vitamin E
3mg
17%
Vitamin K
18µg
23%
Calcium
132mg
13%
Fiber
3g
13%
Folate (food)
53µg
N/A
Folate equivalent (total)
53µg
13%
Iron
2mg
12%
Magnesium
79mg
20%
Monounsaturated
10g
N/A
Niacin (B3)
7mg
37%
Phosphorus
401mg
57%
Polyunsaturated
3g
N/A
Potassium
1120mg
32%
Riboflavin (B2)
0.3mg
19.3%
Sodium
1044mg
44%
Thiamin (B1)
0.3mg
19.1%
Trans
0.2g
N/A
Zinc
1mg
8%

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