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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 :).