Swedish Fish Soup with Saffron Recipe

Introduction

Swedish fish soup with saffron is a creamy, flavorful seafood stew that combines cod, salmon, prawns, and mussels with fragrant herbs and a hint of saffron. This comforting dish is perfect for a cozy dinner, offering a delicate balance of rich cream and fresh seafood.

Ingredients

• 400 g Cod fillet (14 oz)
• 300 g Salmon fillet (10 oz)
• 1 tbsp Olive oil
• 1 medium Onion
• 150 g Leek (½ leek, 5 oz)
• 2 cloves Garlic
• 1 1/2 tsp Tomato paste
• 1 medium Potato
• 1 medium Carrot
• 2 tsp Thyme dried (or 2 tbsp fresh)
• 2 tsp Basil dried (or 2 tbsp fresh)
• 250 ml Dry white wine (8.5 fl.oz)
• 1 1/2 Fish stock cube
• 400 ml Heavy cream (13.5 fl.oz)
• 200 ml Water (6.7 fl.oz)
• ½ tsp Saffron (1 sachet – 0.50g)
• 300 g Prawns (10.5 oz, pre-cooked)
• 150 g Mussels (5 oz, canned or frozen)

Instructions

1. Step 1: Thaw the cod, salmon, prawns, and mussels if using frozen.
2. Step 2: Peel the potato and carrot. Cut the potato into bite-sized pieces and the carrot into sticks.
3. Step 3: Rinse, clean, and shred the leek. Peel and chop the onion.
4. Step 4: Heat olive oil in a large pot. Add onion and leek, sauté for a couple of minutes until glossy and translucent.
5. Step 5: Add pressed garlic, potatoes, carrots, tomato paste, thyme, and basil. Cook, stirring, for 1 minute.
6. Step 6: Pour in the white wine, water, and crumble in the fish stock cube. Bring to a boil and cook for 5 minutes.
7. Step 7: Stir in the heavy cream, additional water, and saffron. Let the soup simmer gently for 15 minutes. Season with salt and black pepper to taste.
8. Step 8: Cut the fish fillets into bite-sized pieces and add them to the pot. Simmer for another 7 minutes until the fish is cooked through.
9. Step 9: Peel the prawns if needed. If using canned mussels, drain them well. Add prawns and mussels to the soup.
10. Step 10: Let the soup simmer for about 1 minute more—avoid overcooking to keep seafood tender.
11. Step 11: Serve immediately, ideally with garlic croutons and mayonnaise aioli on the side.

Tips & Variations

• Use fresh herbs when possible for a brighter flavor, but dried herbs work well too.
• Swap the white wine for a dry vermouth or seafood broth if you prefer no alcohol.
• Add a pinch of chili flakes for a subtle heat that complements the saffron.
• For a lighter version, replace heavy cream with half-and-half or coconut milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the cream. It’s best to add delicate seafood legs fresh if possible, as reheating can toughen the prawns and mussels.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish instead of fresh?

Yes, frozen fish works well as long as it is properly thawed before cooking. Thaw the fish slowly in the refrigerator overnight for best results.

What can I serve with Swedish fish soup?

This soup pairs wonderfully with crusty bread or garlic croutons and a simple aioli or mayonnaise to add extra richness at the table.

Swedish Fish Soup with Saffron Recipe

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★★★★★

4.5 from 112 reviews

• Author: Isabella
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Swedish Fish Soup with Saffron is a creamy, aromatic seafood stew featuring tender cod, salmon, prawns, and mussels in a delicate broth infused with saffron, white wine, and fresh herbs. Perfect for seafood lovers looking for a comforting and flavorful dish that combines Scandinavian traditions with rich, creamy textures.

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Ingredients

Scale 1x2x3x

Seafood

• 400 g Cod fillet (14 oz)
• 300 g Salmon fillet (10 oz)
• 300 g Prawns, pre-cooked (10.5 oz)
• 150 g Mussels, canned or frozen (5 oz)

Vegetables and Aromatics

• 1 medium Onion
• 150 g Leek (½ leek, about 5 oz)
• 2 cloves Garlic
• 1 medium Potato
• 1 medium Carrot

Liquids and Fats

• 1 tbsp Olive oil
• 250 ml Dry white wine (8.5 fl.oz)
• 400 ml Heavy cream (13.5 fl.oz)
• 200 ml Water (6.7 fl.oz)

Seasonings and Herbs

• 1 1/2 Fish stock cubes
• 1 1/2 tsp Tomato paste
• 2 tsp Thyme dried (or 2 tbsp fresh)
• 2 tsp Basil dried (or 2 tbsp fresh)
• ½ tsp Saffron (1 sachet, 0.50g)
• Salt and freshly ground black pepper, to taste

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Instructions

1. Thaw the seafood: Fully thaw the cod, salmon, prawns, and mussels if they are frozen to ensure even cooking and proper texture.
2. Prepare vegetables: Peel the potato and carrot. Cut the potato into bite-sized cubes and slice the carrot into sticks. Rinse, clean, and shred the leek. Peel and chop the onion finely.
3. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and shredded leek, sautéing for a couple of minutes until they are glossy and translucent, releasing their flavors.
4. Add remaining vegetables and herbs: Stir in pressed garlic, diced potatoes, carrot sticks, tomato paste, thyme, and basil. Continue sautéing for one minute to marry the flavors.
5. Add liquids and simmer: Pour in the dry white wine, water, and crumble in the fish stock cubes. Bring the mixture to a boil, then lower to a simmer for 5 minutes.
6. Incorporate cream and saffron: Stir in the heavy cream and saffron strands, then allow the soup to simmer gently for 15 minutes. Season with salt and freshly ground black pepper to taste.
7. Add fish pieces: Cut the cod and salmon fillets into bite-sized chunks. Add them to the pot and simmer for another 7 minutes, allowing the fish to cook through while keeping tender texture.
8. Add prawns and mussels: Peel the prawns if necessary, and drain canned mussels if using. Add them to the soup and simmer for about a minute more, taking care not to overcook to maintain their delicate texture.
9. Serve immediately: Ladle the soup into bowls and serve hot, ideally accompanied by garlic croutons and a dollop of mayonnaise aioli for added flavor and crunch.

Notes

• Use fresh or good quality frozen seafood for the best flavor and texture.
• If fresh saffron is unavailable, substitute with turmeric for color but note the flavor will differ.
• Adjust thickness by varying the amount of cream or stock depending on your preference.
• Garlic croutons and mayonnaise aioli complement the soup beautifully but can be omitted for a lighter option.
• To make the soup gluten-free, ensure the fish stock cubes and any toppings like croutons are gluten-free.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Swedish

Keywords: Swedish fish soup, saffron seafood soup, creamy fish stew, cod soup, salmon soup, Scandinavian recipes, seafood chowder