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You are here: Home / Soups / Classic Icelandic Fish Soup Recipe

Classic Icelandic Fish Soup Recipe

August 14, 2018

I really should start making more soup. I’m sure there are tons of incredible recipes out there and now that the cooler weather is coming, I’m getting in the mood for a bowl of something good to sit down with and eat. And now that I’m writing about this, I’m actually thinking of this winter when I can let big pots of almost anything simmer away on top of the wood stove. I am looking forward to this in the worst way.

Classic Icelandic Fish Soup Recipe

The Recipe

I have never heard of Icelandic Fish Soup in my life. When it was brought to my attention, I looked into what goes into it and was surprised at how much the ingredients fit with my tastes. I like everything that goes into this soup. From the tomatoes, leeks and celery to the white wine, port and broth to the shrimp, white fish and cream – this thing is completely awesome. I’ve heard it described as a bisque, which I guess it sort of is. It’s rich and creamy and chock full of ingredients. It’s like something you get from a restaurant it’s so good. As I was preparing this soup, I kept tasting small spoonfuls and was pleased the entire way.

Ingredients

Serves: 6-8

4 Tablespoons Butter
1 Large Sweet Onion, Chopped
1 Leek (White Part), Chopped
2 Celery Stalks, Thinly Sliced
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/2 Cup Port
3/4 Cup White Wine
6 Cups Vegetable Broth
3 Tablespoons Tomato Concentrate
1/2 Teaspoon Saffron
3 Tablespoons Sherry Vinegar
5 Cups White Fish (Haddock, Halibut, Cod), Cut into Cubes
1 Pound Raw Shrimp, Shelled without Tails
4 Plum Tomatoes, Chopped
3/4 Cup Cream

See also  Vegetarian Split-Pea Soup Recipe by Martha Stewart

Step-by-Step Instructions

I’d like to thank Le Coup de Grace for this recipe. It’s out of this world and I’m so pleased I found it. I’m also so glad this recipe was suggested to me. That’s the real treat here.

Icelandic Fish Soup

Soften the Vegetables

Warm a large pot over medium heat. Then, add the butter, onion, leek and celery. Stir and cook for about 10 minutes or until the vegetables soften up quite a bit. There should be lots of steam as the liquid evaporates. Then, add in the salt and pepper.

Reduce the Wine

Add in the port and the white wine and stir a few times. Let the wine reduce for five minutes.

Add the Broth & Tomato Concentrate

Next, add the broth, tomato concentrate, sherry vinegar and saffron (if using – this isn’t critical). Turn the heat to high until the liquid begins to boil. Then, reduce the heat to medium-low and let everything simmer for 20 minutes uncovered.


Tomato Soup in Large Pot

Add Seafood & Tomatoes

After that, add in the shrimp, fish and chopped tomatoes. Increase the heat back to medium and let these ingredients cook for five minutes.

Chopped Plum Tomatoes

Add the Cream

Finally, turn off the heat and add in the cream. Stir the soup and it’s finished!

Plate & Serve

First, taste the soup and season to your liking. Then, divide the soup between bowls and serve. Enjoy!

The Final Icelandic Fish Soup

I really am in love with this soup. I’m totally in the mood to make many more like it. Perhaps this will be “the year of the soup.” Anyway, if you decide to give this recipe a try, please let me know how you like it in the comment section down below. Thanks for reading!

See also  Butternut Squash, Kale & Coconut Winter Chowder Recipe

Fish Soup Recipe

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  3. Simple Slovak Mushroom Soup Recipe
  4. Broccoli & Potato Soup Recipe
  5. Turkish Tomato & Red Pepper with Bulgur Soup Recipe

Filed Under: Soups

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Comments

  1. Julie says

    March 12, 2019 at 8:53 am

    Last summer I went to Iceland with a group of friends and we dined at Old Iceland Restaurant in Reykjavik. This soup or something very similar to it was on the menu and it was fantastic. I had the whole group over for dinner recently and made this recipe. It was a huge hit and everyone loved it. It’s also very easy to make.

    Reply
    • Jay Gaulard says

      March 12, 2019 at 9:55 am

      Hi Julie,

      I am so happy to hear that you enjoyed this recipe! It’s one of my favorites too. I’m going to look up the restaurant you mentioned to take a look around. Your trip to Iceland sounds fun and interesting. Thank you for the comment!

      Jay

      Reply
  2. Greta Hilmarsdottir-Ericson says

    December 29, 2020 at 7:10 pm

    I am from Iceland and have lived in the states for many years. I have relatives there and miss them and have not been able to travel to my homeland due to COVID. I wanted to share some traditions with my family during the holidays and I made this soup and it was delicious. It brought back memories when my whole family made the trip a few years ago and we had this amazing Icelandic Fish Soup at the Red House (Rauda Husid) restaurant in Eyrarbakki, Iceland. Thank you for posting this recipe.

    Reply

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