Cozy Fiskesuppe for Colder Weather

Years ago, on a rainy, windy day after hiking in Iceland, I found my soggy self yearning for anything warm. Along a trail, I serendipitously arrived at a small house, which turned out to be Fjoruhusid, a quaint cafe that overlooks the North Atlantic. They serve a limited menu, but everything is Nordic and delicious.

As I walked to my table, I couldn’t ignore the steamy bowls of something creamy in front of most patrons. “I’ll have what everyone’s having!” I exclaimed, hoping the waiter would get the reference. He did not. Seconds later, a big bowl of brothy soup arrived. I dipped my spoon in to find treasures at the bottom. Jammy leeks, chunks of halibut, scallops, and soft potatoes greeted me while cubes of carrots dotted spoonfuls with their bright orange hue. As the wind howled past the windows, I blissfully dipped crusty buttered bread into the creamy and piping hot broth.

Since this trip, I have welcomed fall and winter with this soup, greeted visiting friends and family with bowls of it, and during the pandemic, perfected its sourdough bread companion. Over the years, I’ve played with dozens of renditions. Today I’m excited to share my favorite version with you. I’ll share some notes along the way for where to make substitutions or omissions based on market availability and your preference!

Be sure to share your thoughts in the comments below and share your results via Instagram @hhfreshfishco.

This recipe makes 6 servings or maybe 4 large ones :).

• Better Than Bouillon (to taste)—I use the organic vegetarian one, but there’s a chicken version too. Substitute for stock or broth of choice. 
• ½ cup heavy cream - You can use a full cup if you want a thicker soup
• 1.5 lbs fish or seafood of choice - I remove any skin and cut fish in large chunks (smaller chunks will break apart when stirring). Salmon and halibut are perfect for the job, but any firm white fish will do. I love to use a mix of salmon and halibut or one of the fish and scallops. If your fish is frozen, no problem- throw them in as is and cook for a couple of extra mins.
• 1 large celery root - Cut off top and bottom, peeled & cubed. If you don’t want to use this or can’t find it at your grocery store, use 2 stalks of celery instead.
• 2 large carrots - Peeled & cubed
• 1 medium white onion - Diced largely
• 1 Yukon potato - Peeled & diced
• 6 cloves garlic - Mince. Leave out if you don’t like garlic.
• 1 leek as large as you can find - Chop both white and green parts in thin rings
• 1 bunch dill—chopped finely. This flavor is a game-changer to the soup! Save a tad to top the soup.
• Cracked pepper - to taste
• Lemon - Mix into the soup AFTER done cooking everything else. Otherwise, you could have anti-fun times with citrus and heavy cream curdling.
• 1 tbsp unsalted butter or olive oil

1. In a large stock pot, saute your onions, carrot, and celery root (and celery if you use it) in a knob of butter or olive oil. You do not want to brown or burn any vegetables here. You are going for translucent in the end!
2. Stir in your leeks, potato, and garlic after a few minutes of sweating your mirepoix.
3. Throw in 2 heaping spoonfuls of Better Than Bouillon and saute another couple of minutes.
4. Top your veggies with water. You want the water to cover the vegetables. Cover your pot and bring it to a boil. Taste test a celery root or carrot piece to ensure it’s soft and cooked.
5. Add in your heavy cream, dill, and cracked pepper to taste. If needed, add more Better Than Bouillon. Bring your pot to a simmer.
6. Toss in your fish, making sure to cover it in broth. Cover your pot and boil for 5-7 minutes until your fish is poached. Make sure to put your seafood last because no one likes a rubbery piece!
7. Squeeze lemon on top, and voila! Serve piping hot with fresh dill and crusty bread for dipping. And, if you dare, serve in a bread bowl.