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Swedish Fish Soup with Saffron Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/swedish-fish-soup-with-saffron-recipe/