7 ratings

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.


  • 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


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.