Description
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Icelandic-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 165mg
