The traditional Swedish fish soup with fennel makes for an elegant, festive dish with subtle refreshing notes. The dish itself is a breeze to make, yet it always makes a great impression among guests.
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For as far as I remember I’ve always loved the idea of fish soup. Growing up in France, I first got to try the one recipe originated from the south of France. Years later when I moved to Sweden, I discovered the Swedish Fish Soup, often prepared with salmon and dill, and loved it even more than the French one for its subtle and delicate flavors.
This traditional fish soup recipe is directly inspired from my Puffed Pastry Topped Fish Pie that I created recently. I was amazed by the addition of fennel that brings up all the flavors of the dish, and pairs so well with salmon and cod. I couldn’t help it but had to make it a dish on its own, for every layback occasion. Again, fish soup is a very simple recipe and this version with fennel is no exception.
What is a Swedish Fish Soup?
We sometimes call it “Fisksoppa” (literally “fish soup”) and sometimes “Fiskgryta” (“fish stew”) in Swedish. Both names refer to a creamy and aromatic dish, consisting of a cod, salmon and shellfish simmered with potatoes and other vegetable together with white wine and cream. While the base is often the same, there are many different possible versions of the Swedish fish soup, as the dish itself is very versatile.
Traditional fish soup, in short:
- An elegant and aromatic fish stew…
- … consisting of seafood simmered in a creamy base with potatoes
- A very simple dish to prepare that always wow your guests!
Key ingredients
- Salmon and cod fillets. You will need both cod and salmon fillets, cut into same-size chunks, and with skin off for the salmon. I prefer fresh, but frozen would work too.
- Shrimps. You could also use prawns if you have the option. Choose them skin-on and cooked.
- Fennel. It adds some subtle flavors to the fish stew. Choose a medium-size fennel bulb or two small ones.
- Potatoes. Choose small, young potatoes, such as Yukon gold potatoes if you are in the US, or equivalent.
- Cumin seeds. It brings up loads of flavors to the fish soup. Make sure you use the whole seeds (don’t go for ground cumin, that is not suitable for this recipe).
- Fish fond. It provides aromatic flavors that deepens the natural flavors of the fish.
- White wine. Use a dry white wine. No need to go fancy as it will simmer in the sauce. However I don’t recommend to skip the wine, as it really lighten up the flavors.
- Dill, to serve. It goes very well with fish, salmon in particular, and brings some subtle and refreshing aromas.
Swedish fish soup: a 3-step recipe
For the detailed recipe instructions, please head over directly to the recipe card below. Here are the main steps to keep in mind when making the recipe:
- First, prepare the aromatic sauce with onions, fennel, carrots and the creamy white wine sauce.
- Add the cooked potatoes and let simmer for a few minutes.
- Add the seafood (salmon, cod, shrimps) and simmer for a few minutes until cooked through. Always taste and adjust the seasoning before serving. And voilà!
Pro tips for success
- Remember to cut and cook the potatoes in advance. This will make your work easier and ensures the potatoes are cooked through.
- Chop the salmon and cod into equal bite-size chunks. If in doubt, go slightly bigger than smaller bites.
- Remove the salmon skin before cutting into chunks. You can also ask your fishmonger to prepare the fish for you. They usually have very sharp knife that allows for an easy trim.
- Always taste the sauce and adjust the amount of salt as needed.
How to serve this Swedish fish soup?
Always serve this traditional Swedish fish soup with lemon wedges, fresh dill and maybe some sour cream or crème fraîche. As for the sides, the dish is already complete, as it features both seafood and potatoes at the same time. However, I think it’s always a great idea to serve along with some thick slices of homemade fresh bread with salted butter.
Can I make this traditional Swedish fish soup in advance?
Absolutely! The Swedish fish soup is a great dish to prepare ahead of time. Fish stews and soups generally evolve significantly with time, both during the cooking process and while resting. The flavors develop, mature, and often taste better after allowing them to rest or reheat. I usually prepare this Swedish fish soup a few hours ahead of time and simply reheat before serving.
You may also like:
- Swedish Seafood Casserole with Saffron
- Swedish Toast Skagen (Prawn Toast)
- Fish Duo Crumble with a Creamy White Wine Sauce
- Swedish Multiseed Crispbread
- Swedish Cinnamon Rolls “Kanelbullar”
Traditional Swedish Fish Soup
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Cuisine: Swedish
- Diet: Gluten-Free
The traditional Swedish fish soup with fennel makes for an elegant, festive dish with subtle refreshing notes. The dish itself is a breeze to make, yet it always makes a great impression among guests.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 fennel bulb, thinly sliced
- 3 large carrots, chopped
- 3 cloves garlic, minced
- 2 teaspoon cumin seeds
- 2 Tablespoons fish fond
- ¾ cup + 1 Tablespoon (20 cl) white wine
- 1 ¼ cup (30 cl) whipping cream
- ¾ cup + 1 Tablespoon (20 cl) whole milk
- 2 Tablespoons cornstarch (maïzena)
- 17 ounces (500g) potatoes, diced and cooked*
- 12 ounces (350g) salmon fillets, skin removed, cut into bite-size chunks
- 12 ounces (350g) cod fillets, cut into bite-size chunks
- 5.3 ounces (150g) cooked shrimps, skin-on
- Salt and freshly ground pepper, to taste
- ½ teaspoon cayenne pepper
- Fresh dill, chopped, to serve
- Lemon wedges, to serve
Instructions
-
In a large pot, heat butter and oil over medium heat. Add the onions, fennel, carrots, garlic and cumin seeds, and cook until soft and transparent but not browned, about 5 minutes.
- Pour in the fish fond, white wine, cream and milk, and stir. Whisk in the cornstarch, and cook uncovered for about 10 minutes, stirring regularly.
- Add the cooked potatoes, and simmer for about 5 minutes.
- Add the fish pieces 4 to 5 minutes before the end. Let simmer until the fish is cooked through, and add the cooked shrimp. Season with salt, pepper, and add the cayenne pepper. Serve warm, with fresh dill and lemon wedges.
Notes
* I recommend to cut and cook the potatoes in advance until just fork-tender (don’t overcook). Cut prior to cooking, into bite-size chunks or slightly bigger.
Did you make this recipe?
Lastly, if you make this Traditional Swedish Fish Soup, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
