Swedish Fish Soup with Saffron Recipe

Introduction

Swedish fish soup with saffron is a creamy, flavorful seafood dish perfect for cozy dinners. Combining cod, salmon, prawns, and mussels with aromatic herbs and a touch of saffron, this soup offers a rich and comforting taste of the sea.

Ingredients

• 400 g Cod fillet (14 oz)
• 300 g Salmon fillet (10 oz)
• 1 tbsp Olive oil
• 1 medium Onion
• 150 g Leek (5 oz) (½ leek)
• 2 cloves Garlic
• 1 ½ tsp Tomato paste
• 1 medium Potato
• 1 medium Carrot
• 2 tsp Thyme dried (or fresh 2 tbsp)
• 2 tsp Basil dried (or fresh 2 tbsp)
• 250 ml Dry white wine (8.5 fl.oz)
• 1 ½ Fish stock cube
• 400 ml Heavy cream (13.5 fl.oz)
• 200 ml Water (6.7 fl.oz)
• ½ tsp Saffron (1 sachet – 0.50g)
• 300 g Prawns (10.5 oz) (pre-cooked)
• 150 g Mussels (5 oz) (canned or frozen)

Instructions

1. Step 1: Thaw the fish, prawns, and mussels if using frozen.
2. Step 2: Peel the potato and carrot. Cut the potato into bite-sized pieces and the carrot into sticks.
3. Step 3: Rinse, clean, and shred the leek.
4. Step 4: Peel and chop the onion.
5. Step 5: Heat olive oil in a large pot, then add the onion and leek. Sauté for a few minutes until glossy and translucent.
6. Step 6: Add pressed garlic, potatoes, carrots, tomato paste, thyme, and basil. Sauté for 1 minute to release the flavors.
7. Step 7: Pour in the white wine, water, and add the fish stock cube. Bring to a boil and cook for 5 minutes.
8. Step 8: Stir in the heavy cream, additional water, and saffron. Let the soup simmer gently for 15 minutes. Season with salt and black pepper to taste.
9. Step 9: Cut the cod and salmon into bite-sized pieces. Add the fish to the pot and simmer for another 7 minutes until cooked through.
10. Step 10: Peel the prawns if needed. Drain canned mussels if using. Add prawns and mussels to the soup.
11. Step 11: Simmer the soup for about a minute more, being careful not to overcook the prawns and mussels to avoid toughness.
12. Step 12: Serve the soup immediately, accompanied by garlic croutons and mayonnaise aioli if desired.

Tips & Variations

• Use fresh herbs if possible for a brighter flavor, but dried herbs work perfectly in a pinch.
• For extra depth, substitute part of the water with seafood broth instead of plain water.
• Add a splash of lemon juice just before serving for a touch of acidity that balances the richness.
• Try swapping prawns with scallops or clams based on availability and preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stove over low heat to prevent the seafood from becoming rubbery. Avoid freezing as cream-based soups tend to separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this soup?

Yes, frozen fish, prawns, and mussels can be used. Just be sure to thaw them completely and drain any excess liquid before adding to the soup.

What can I serve with Swedish fish soup?

Garlic croutons and mayonnaise aioli make excellent accompaniments. A crusty bread or a simple green salad also pairs well to make a complete meal.

Swedish Fish Soup with Saffron Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

This Swedish Fish Soup with Saffron is a creamy, flavorful seafood stew featuring cod, salmon, prawns, and mussels infused with aromatic saffron and herbs. Perfectly balanced with white wine, vegetables, and cream, it offers a comforting yet elegant dish inspired by Nordic cuisine.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Seafood

• 400 g Cod fillet (14 oz)
• 300 g Salmon fillet (10 oz)
• 300 g Prawns, pre-cooked (10.5 oz)
• 150 g Mussels, canned or frozen (5 oz)

Vegetables

• 1 Medium onion
• 150 g Leek (½ leek, 5 oz)
• 1 Medium potato
• 1 Medium carrot
• 2 cloves Garlic

Liquids & Seasonings

• 1 tbsp Olive oil
• 1 ½ tsp Tomato paste
• 2 tsp Thyme, dried (or 2 tbsp fresh)
• 2 tsp Basil, dried (or 2 tbsp fresh)
• 250 ml Dry white wine (8.5 fl. oz)
• 1 ½ Fish stock cube
• 400 ml Heavy cream (13.5 fl. oz)
• 200 ml Water (6.7 fl. oz)
• ½ tsp Saffron (1 sachet – 0.50 g)
• Salt and black pepper, to taste

Instructions

1. Thaw seafood: Thaw the fish fillets, prawns, and mussels if using frozen, ensuring they are fully defrosted before cooking.
2. Prepare vegetables: Peel the potato and carrot. Cut the potato into bite-sized pieces and slice the carrot into sticks. Rinse, clean, and shred the leek. Peel and finely chop the onion and garlic cloves.
3. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and leek, sautéing for several minutes until they become glossy and translucent.
4. Add vegetables and herbs: Stir in the pressed garlic, diced potatoes, carrot sticks, and tomato paste. Add thyme and basil, then sauté for about 1 minute to blend the flavors.
5. Add liquids and simmer: Pour in the dry white wine, water, and crumble in the fish stock cube. Bring the mixture to a boil and then let it simmer for 5 minutes. Stir in the heavy cream and saffron, and continue to simmer for 15 minutes. Season with salt and black pepper to taste.
6. Add fish: Cut the cod and salmon fillets into bite-sized pieces. Add them to the pot and let simmer gently for another 7 minutes, allowing the fish to cook through without breaking apart.
7. Add seafood and finish: Peel the prawns if necessary. If using canned mussels, drain them well. Add the prawns and mussels to the soup and simmer for about 1 minute more, taking care not to overcook to prevent toughness.
8. Serve: Serve the soup immediately, accompanied by garlic croutons and mayonnaise aioli for dipping or drizzling.

Notes

• Ensure prawns and mussels are added at the end to avoid overcooking and toughness.
• If fresh herbs are used instead of dried, double the amount to maintain flavor intensity.
• Adjust seasoning with salt and pepper according to your taste preference.
• This soup pairs wonderfully with crusty bread for a hearty meal.
• Saffron is a delicate spice—use the prescribed quantity to avoid overpowering the soup’s flavor.

Keywords: Swedish fish soup, saffron soup, seafood soup, creamy fish soup, cod soup, salmon soup, prawn soup, mussels soup, Nordic cuisine