Swedish Fish Soup (Svenska Fisksoppa)
Prep Time:
Cook Time:
Servings:
Ingredients
  • 13 ounce baby potatoes, chopped
  • 7 ounce salmon, cut into 1-inch pieces
  • 7 ounce cod (or other whitefish), cut into 1-inch pieces
  • 2 tablespoon butter
  • 1 medium yellow onion
  • 1/2 leek, sliced thinly
  • 3 garlic cloves, chopped finely
  • 1 cup fish stock
  • 5/6 cup cream
  • 1 cup white wine
  • 1/2 cup water, adding more if necessary
  • 1/2 cup crème fraîche or sour cream
  • 2 tablespoon fresh tarragon or thyme, chopped
  • 2 tablespoon fresh basil, chopped
  • 1 tablespoon tomato paste
  • 2 pinch of saffron
  • salt and pepper, to taste
Directions
  1. In salted water, boil cubed potatoes until fork tender. Drain and set aside.
  2. In a heavy-bottomed saucepan, heat butter on medium-high.
  3. Add sliced leeks, chopped onions, and garlic. Cook until onions are translucent — approximately 5-6 minutes.
  4. Add tomato paste and stir to incorporate evenly.
  5. Add fresh herbs (tarragon or thyme and basil).
  6. Add all your liquids (stock, wine, cream, and crème fraîche) and saffron. Bring to a simmer.
  7. Remove from heat and blend in a mixer until smooth.
  8. Return the mixture to your saucepan and medium-high heat.
  9. At this point, taste your base and season with salt and pepper accordingly.
  10. Add fish pieces to the soup.
  11. Your fish should only take about 5 minutes to cook throughly.
  12. Add potatoes, mix thoroughly.
  13. Season one last time to taste.
  14. Serve with fresh herbs and a healthy dollop of aïoli.