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.
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.
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
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.
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.
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.
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!