Why You’ll Love Icelandic-Inspired Fish Soup Recipe
I enjoy this soup because it’s hearty without being heavy, and the flavors build in layers—from the enriched fish stock to the saffron and cream at the end. The vegetables add sweetness, the seafood becomes perfectly tender, and the broth is luxurious. It’s a one-pot meal that feels restaurant-level but still simple enough for a weeknight.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 tablespoons butter, divided 1/2 cup white part leek, finely chopped, divided 2 celery sticks, finely sliced, divided 2 carrots, finely sliced, divided Salt and ground pepper 3/4 cup vegetable broth 6 cups fish stock 3 tablespoons tomato concentrate 1/2 teaspoon saffron 2 pounds cod, cut in 1–1 1/2 inch cubes 1 pound uncooked shrimp, shelled and without tails 1 pound red potatoes, 1/2 inch cubes 1 cup heavy cream
A rich, silky Icelandic-inspired fish soup made with cod, shrimp, saffron, tender vegetables, and a luxurious creamy broth—comforting, elegant, and perfect for cold-weather meals.Directions
I begin by heating the fish stock in a medium saucepan until it reaches a gentle simmer. I divide the leeks, celery, and carrots in half. One half will enrich the broth, and the other half will go directly into the soup. If my shrimp need peeling, I add the peels to the stock for extra flavor.
In a large Dutch oven over medium heat, I melt 2 tablespoons of butter and add half the leeks, celery, and carrots. I season lightly with salt and pepper and cook for about 10 minutes, stirring often, until the vegetables soften.
I stir in the tomato concentrate and cook for another minute or two to develop fond. I scrape all the vegetables and browned bits into the simmering stock and let it cook another 5–10 minutes.
I melt the remaining butter in the Dutch oven and add the other half of the vegetables along with the potatoes. I sauté for 3–4 minutes.
I pour in the vegetable broth and scrape up any fond. Then I strain the enriched fish broth through a fine mesh strainer directly into the Dutch oven. I simmer for about 15 minutes, or until the potatoes are tender.
I add the cod, shrimp, and saffron. I bring everything to a boil, then immediately lower the heat and gently simmer for about 5 minutes.
I remove the pot from the heat and stir in the heavy cream. I avoid stirring too vigorously from this point on so the fish stays intact and tender.
Servings and Timing
Servings: 6–8 Prep Time: 20 minutes Cook Time: 40 minutes Total Time: About 1 hour
Variations
I sometimes add a splash of lemon juice at the end to brighten the flavors.
I swap cod for halibut, haddock, or another firm white fish.
I replace part of the cream with coconut milk for a different richness.
I add fennel for a more Nordic-style aroma.
I stir in a pinch of smoked paprika for a subtle smoky note.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the soup gently over low heat and avoid stirring too much so the fish doesn’t break apart. This soup does not freeze well because the dairy and seafood can separate or become grainy when thawed.
FAQs
Can I use frozen fish or shrimp?
Yes, I thaw them completely and pat them dry before adding.
Can I skip the saffron?
Yes, but it adds wonderful flavor and color.
Can I use chicken stock instead of fish stock?
I prefer fish stock for authenticity, but chicken stock works in a pinch.
Why strain the broth?
Straining removes shrimp peels, herb stems, and softened vegetables to create a smooth soup base.
Can I add more vegetables?
Yes, fennel, parsnips, or diced tomatoes make great additions.
Why is my fish falling apart?
Fish becomes very tender; I stir minimally and cook it only briefly.
Can I make this dairy-free?
Yes, I replace the cream with coconut milk.
Can I use tomato sauce instead of tomato concentrate?
Tomato paste or concentrate gives deeper flavor; sauce will make the broth thinner.
Do I have to sauté the second batch of vegetables?
I like doing this because it creates layers of flavor and texture.
How can I thicken the soup?
I simmer slightly longer before adding the fish, or mash a few potato cubes into the broth.
Conclusion
I love making this Icelandic-inspired fish soup because it brings together beautiful seafood, aromatic vegetables, and a rich saffron-kissed broth. It’s warm, nourishing, and deeply flavorful—a perfect bowl of comfort on a cold day and a recipe I return to again and again.
A rich, silky Icelandic-inspired fish soup made with cod, shrimp, saffron, tender vegetables, and a luxurious creamy broth—comforting, elegant, and perfect for cold-weather meals.
Ingredients
4 tablespoons butter, divided
1/2 cup finely chopped leek (white part), divided
2 celery sticks, finely sliced, divided
2 carrots, finely sliced, divided
Salt and ground pepper, to taste
3/4 cup vegetable broth
6 cups fish stock
3 tablespoons tomato concentrate
1/2 teaspoon saffron
2 pounds cod, cut into 1–1 1/2 inch cubes
1 pound uncooked shrimp, shelled and deveined
1 pound red potatoes, cut into 1/2-inch cubes
1 cup heavy cream
Instructions
Heat the fish stock in a medium saucepan until simmering. Divide the leeks, celery, and carrots in half—one half for enriching the stock and the other half for the soup vegetables. Add shrimp shells to the stock if available.
In a Dutch oven over medium heat, melt 2 tablespoons butter. Add half the leeks, celery, and carrots. Season lightly and cook about 10 minutes until softened.
Stir in tomato concentrate and cook 1–2 minutes. Transfer all vegetables and fond into the simmering fish stock and cook 5–10 minutes.
In the Dutch oven, melt remaining butter and sauté the other half of the vegetables with the potatoes for 3–4 minutes.
Add the vegetable broth and scrape any fond. Strain the enriched fish stock into the Dutch oven. Simmer about 15 minutes, or until potatoes are tender.
Add cod, shrimp, and saffron. Bring to a boil, then immediately reduce heat and gently simmer for about 5 minutes.
Remove from heat and stir in the heavy cream gently to avoid breaking the fish.
Serve warm, taking care not to stir vigorously.
Notes
Add lemon juice at the end for brightness.
Use halibut, haddock, or other firm white fish in place of cod.
Coconut milk can replace some or all of the cream.
Add fennel or smoked paprika for added depth.
This soup does not freeze well due to seafood and dairy.
