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.
Ingredients
Scale
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
Instructions
- Thaw the seafood: Fully thaw the cod, salmon, prawns, and mussels if they are frozen to ensure even cooking and proper texture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
