Icelandic Fish Soup
This rich and flavorful soup has become one of our absolute favorites. It’s hearty and festive enough for special occasions, yet simple enough to enjoy on a cozy weeknight. Inspired by Icelandic coastal traditions, this soup brings together fresh fish, colorful vegetables, and warming spices — all in a silky, cream-based broth.
Fish is not only delicious but also packed with nutrients, and this recipe is a wonderful way to celebrate its wholesome goodness. We love serving this soup with freshly baked bread and a glass of white wine. A touch of whipped cream underneath and a sprinkle of herbs on top make it elegant enough for dinner parties.
Whether you’re cooking for guests or just treating yourself to something special, this Icelandic Fish Soup always hits the spot.
— SOUPS — FISH — ICELANDIC FOOD —
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Icelandic Fish Soup
- ⅓ cup chopped onion
- ⅓ cup chopped celery
- ⅓ cup chopped mushrooms
- ⅓ cup chopped bell pepper (use all three colors)
- ⅓ cup chopped fennel (or 1–2 tsp ground fennel)
- ⅓ cup chopped leek
Finely chop all vegetables and sauté gently in a little oil.
Add:
- 5 garlic cloves
- 1 ½ tablespoons curry powder
- 2 tablespoons redcurrant jelly
- ¾ cup white wine (or whey)
- 2 vegetable bouillon cubes
- 2 chicken bouillon cubes
- 3 tablespoons tomato paste
- 2 cups water
Add everything to the pot and let simmer for another 5 minutes.
Then add:
- 6 ⅓ cups (1.5 liters) heavy cream
Bring to a gentle boil and simmer for 5 minutes.
Cut 2.2 lbs (1 kg) of fish into cubes (e.g. lobster, salmon, shrimp, scallops).
Add to the boiling soup, then remove from heat and let sit for a few minutes.
Season to taste with salt and pepper.
Garnish: Sprinkle with chopped parsley and/or chives. A spoonful of whipped cream underneath makes a beautiful presentation.
Serve with good bread and white wine — perfect!
