The weather outside is turning crisp, and there’s nothing quite like coming home to the warm, comforting embrace of a hearty bowl of Icelandic Fish Soup, or Fiskisúpa. Just the thought of the creamy broth simmering with tender Arctic char and haddock makes me feel cozy inside. I stumbled upon this recipe during a chilly evening, searching for something refreshing yet satisfying to break away from my usual dinner routine. The rich flavors of fresh fish mingled with earthy celeriac and sweet tomatoes create a dish that feels both indulgent and nourishing.
What I love most about this soup is its ease and versatility. It’s the perfect way to impress guests on a special occasion or simply enjoy a comforting meal on a quiet night in. Plus, with ingredients like creamy goodness and the zing of red wine vinegar, it manages to strike a delightful balance between rustic and refined. Let’s dive into the steps to create this Icelandic gem that promises to transform your table into a cozy culinary escape!
Why is Icelandic Fish Soup so special?
Comforting and heartwarming, this delicious soup is perfect for chilly evenings when you need a warm hug in a bowl. Rich flavors from Arctic char and haddock create a delightful harmony with fresh tomatoes and earthy celeriac. Quick and easy to prepare, it brings a gourmet touch to weeknight dinners, taking just 45 minutes! Versatile enough for any occasion, this dish is sure to impress guests or satisfy your family. For more ideas on cozy recipes, check out our popular dishes that are perfect for a comforting night in!
Icelandic Fish Soup Ingredients
• Here’s what you need to create this comforting bowl of goodness!
For the Soup Base
- 500 g Arctic Char – or substitute with salmon for a richer taste.
- 500 g Haddock – can also use cod or plaice if you prefer.
- 1 Large Yellow Onion – provides a sweet and savory foundation.
- 1 Large Leek – adds a mild onion flavor that enhances the broth.
- 1 Celeriac (Celery Root) – enhances the earthy tones in the soup.
- 5 Tomatoes – fresh tomatoes lend brightness and acidity to balance the richness.
- 500 ml 18% Cream – the key ingredient for a luscious, creamy texture.
- 1 Can Tomato Puree – intensifies the tomato flavor for a heartier soup.
For the Seasoning and Garnish
- 2 Handfuls fresh Chives – for a fresh and fragrant finish.
- 3 Tablespoons Red Wine Vinegar – adds a tangy kick that brightens the dish.
- 2 Tablespoons Port or Sherry – infuses a depth of flavor that complements the fish beautifully.
- 3 Tablespoons Dry Red Wine – enhances the broth’s complexity; feel free to omit for a non-alcoholic version.
- 3 Tablespoons Butter – for a smooth and buttery base.
- Vegetable Bouillon – enough for three liters of water to create a rich broth.
- Heavy Cream (for garnish) – a drizzle adds an elegant touch to every bowl.
Gather these ingredients, and you’re ready to embrace the magic of making your own Icelandic Fish Soup!
How to Make Icelandic Fish Soup
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Sauté the onion and leek: Finely dice the onion and leek, then in a large pot, lightly sauté them in butter over medium heat until they’re soft and fragrant, about 5 minutes. Add the sherry and red wine, allowing it to reduce for 4 minutes.
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Add the celeriac and tomato puree: Peel and julienne the celeriac, then stir it along with the tomato puree into the pot. Sauté for another 4 minutes until the celeriac is tender.
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Boil the broth: Pour in 3 liters of water mixed with enough vegetable bouillon to flavor the broth. Toss in the red wine vinegar and bring to a boil for 15 minutes. While it’s boiling, thinly dice the tomatoes.
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Prepare the fish: Skin the Arctic Char and set the skin aside for later. Cube the Arctic Char and Haddock into bite-sized pieces.
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Simmer the soup: Add the diced tomatoes and cubed fish to the pot. Let it simmer gently for 5 minutes. Then, pour in the 18% cream and season with salt and pepper to taste. Allow it to simmer for another 5 minutes. Serve in large bowls, drizzled with cream and sprinkled with fresh chives.
Optional: For extra richness, add a dash of lemon juice before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Icelandic Fish Soup
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Fish Selection: Choose the freshest fish available. Arctic char lends a unique flavor but don’t hesitate to use haddock or cod as tasty alternatives in your Icelandic fish soup.
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Sautéing Technique: Be careful not to brown the onion and leek—just lightly sauté until softened. This helps create the sweet base of the soup without bitterness.
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Celeriac Prep: Ensure your celeriac is peeled and cut into even, thin strips. This allows it to cook evenly and enhances the overall texture of the soup.
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Simmer Time: Don’t rush the simmering—let it work its magic for the full 5 minutes after adding the fish and cream to develop those rich flavors in every bowl.
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Season Gradually: Taste as you go! Seasoning should be adjusted throughout the cooking process, especially when adding the cream, to avoid overpowering the delicate flavors of the Icelandic fish soup.
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Garnish Wisely: Fresh chives add brightness, but you can experiment with other herbs like parsley or dill for a unique twist that still complements the dish beautifully.
What to Serve with Icelandic Fish Soup?
As the creamy goodness of Icelandic fish soup warms your soul, consider these delightful pairings to elevate your meal experience.
- Crusty Bread: A warm, crusty loaf is perfect for dipping into the rich broth, soaking up every bit of flavor.
- Garlic Mashed Potatoes: The smooth, buttery texture of garlic mashed potatoes provides a comforting contrast to the lightness of the soup.
- Roasted Root Vegetables: Seasoned with herbs, roasted root veggies add a sweet and savory element that complements the fish beautifully.
Sip on a glass of white wine to enhance the flavors—it’ll elevate your dining experience! Or perhaps finish off with a light fruit sorbet for a refreshing end to your meal. Each of these pairings harmonizes with the hearty yet elegant nature of this traditional dish, making every bite a celebration of taste and warmth.
Icelandic Fish Soup Variations
Get ready to explore delightful twists that make this comforting soup uniquely yours!
- Dairy-Free: Replace 18% cream with coconut milk for a rich, non-dairy option that adds a subtle sweetness.
- Seafood Medley: Swap out the Arctic Char and haddock for shrimp and scallops for a luxurious seafood experience that’ll awaken your taste buds.
- Spice It Up: Add a pinch of red pepper flakes or a dollop of sriracha for a touch of heat that’ll warm you from the inside out.
- Vegetarian: Omit the fish entirely and add chickpeas or lentils for a hearty, plant-based twist that thickens the broth beautifully.
- Herb Infusion: Experiment with fresh dill or basil instead of chives to bring a new aroma and flavor dimension to your bowl.
- Smoky Flavor: Introduce smoked paprika to the sauté for a hint of smokiness that’ll elevate the vibrancy of your soup.
- Zesty Lemon: Add a splash of fresh lemon juice right before serving to brighten the flavors and enhance the soup’s refreshing element.
- Extra Veggies: Toss in some diced carrots or spinach for added color and nutrients, making this a truly nourishing meal for your loved ones.
Make Ahead Options
Icelandic Fish Soup is a fantastic candidate for meal prep, saving you time on busy weeknights! You can chop the onion, leek, and celeriac up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can cube the fish and refrigerate it for up to 3 days. When you’re ready to serve, simply sauté the prepped vegetables and continue with the rest of the recipe as directed. This way, you’ll enjoy the same rich flavors and creamy deliciousness with minimal effort! Plus, prepped components ensure that this comforting dish is just as delightful as when made fresh—perfect for those chilly evenings!
How to Store and Freeze Icelandic Fish Soup
Fridge: Keep any leftover Icelandic Fish Soup in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain freshness.
Freezer: Freeze the soup in portions using freezer-safe containers for up to 2 months. Allow it to cool completely before transferring it to prevent freezer burn.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stovetop until warmed through. You may want to add a splash of cream to restore the soup’s original richness.
Avoid Grains: If your soup contains added grains like rice or pasta, it’s best not to freeze those, as they can become mushy upon reheating.
Icelandic Fish Soup Recipe FAQs
What type of fish is best for Icelandic Fish Soup?
Absolutely! While Arctic char is a traditional choice, you can also use salmon for a richer flavor, or haddock, cod, or plaice as alternatives. Freshness is vital, so opt for the best quality fish available at your local market.
How should I store leftover Icelandic Fish Soup?
To keep it fresh, store your leftover Icelandic Fish Soup in an airtight container in the fridge for up to 3 days. Always let it cool completely before sealing to maintain flavor and texture.
Can I freeze Icelandic Fish Soup?
Yes, freezing is a great option! You can freeze your soup in portions using freezer-safe containers for up to 2 months. Remember to let the soup cool completely before transferring it to avoid freezer burn. When ready to enjoy, thaw it overnight in the fridge, then reheat gently on the stovetop, adding a splash of cream for that fresh taste.
What if my soup doesn’t thicken properly?
Very! If you find your soup is too thin, you can create a slurry with cornstarch and a bit of cold water. Mix one tablespoon of cornstarch with two tablespoons of cold water, then stir it into the simmering soup while it’s cooking. Allow it to cook for another couple of minutes until thickened to your preference.
Can my pets share this soup?
It’s best not to share your Icelandic Fish Soup with pets, especially because of the heavy cream and seasoning. If you’d like to treat them, consider reserving some plain, cooked fish and veggies before adding them to the soup for a pet-friendly meal.
How can I tell if the fish in my soup has gone bad?
Look for signs like a sour smell or a slimy texture—these are clear indicators that the fish is no longer fresh. If you see dark spots all over the surface of your soup, it’s best to err on the side of caution and avoid consuming it. Safety first!
Delicious Icelandic Fish Soup: Comfort in Every Bowl
Ingredients
Equipment
Method
- Finely dice the onion and leek, then sauté them in butter over medium heat until soft and fragrant, about 5 minutes. Add the sherry and red wine, allowing it to reduce for 4 minutes.
- Peel and julienne the celeriac, then stir it along with the tomato puree into the pot. Sauté for another 4 minutes until the celeriac is tender.
- Pour in 3 liters of water mixed with vegetable bouillon to flavor the broth. Toss in the red wine vinegar and bring to a boil for 15 minutes. While it’s boiling, thinly dice the tomatoes.
- Skin the Arctic Char and set the skin aside. Cube the fish into bite-sized pieces.
- Add the diced tomatoes and cubed fish to the pot. Let it simmer gently for 5 minutes. Then pour in the 18% cream and season with salt and pepper to taste. Allow it to simmer for another 5 minutes. Serve in bowls, drizzled with cream and sprinkled with fresh chives.
