Name: Traditional Swedish Fish Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Swedish
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

Traditional Swedish Fish Soup

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Author: Delphine Fortin
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.

Ingredients

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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

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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.