Swedish Fish Soup with Saffron Recipe

Introduction

Swedish fish soup with saffron is a comforting and flavorful dish combining delicate cod, salmon, and seafood with aromatic herbs and a touch of luxurious saffron. This creamy soup is perfect for cozy dinners and offers a taste of traditional Scandinavian cuisine.

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, about ½ leek)
• 2 cloves Garlic
• 1 ½ tsp Tomato paste
• 1 medium Potato
• 1 medium Carrot
• 2 tsp Dried thyme (or 2 tbsp fresh)
• 2 tsp Dried basil (or 2 tbsp fresh)
• 250 ml Dry white wine (8.5 fl.oz)
• 1 ½ Fish stock cubes
• 400 ml Heavy cream (13.5 fl.oz)
• 200 ml Water (6.7 fl.oz)
• ½ tsp Saffron (1 sachet, 0.50 g)
• 300 g Pre-cooked prawns (10.5 oz)
• 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 slice 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. Add the onion and leek and sauté for a couple of minutes until translucent and glossy.
6. Step 6: Add pressed garlic, potato, carrot, tomato paste, thyme, and basil. Continue sautéing for 1 minute.
7. Step 7: Pour in the white wine, water, and add the fish stock cubes. Bring to a boil and cook for 5 minutes.
8. Step 8: Stir in the heavy cream and saffron. Reduce the heat and 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.
10. Step 10: Peel the prawns if needed. Drain canned mussels if using. Add prawns and mussels to the soup.
11. Step 11: Let the soup simmer for an additional minute, avoiding overcooking the seafood to keep it tender.
12. Step 12: Serve immediately, ideally with garlic croutons and a side of mayonnaise aioli.

Tips & Variations

• For extra depth, use fresh fish stock instead of cubes if available.
• Swap the prawns and mussels for clams or scallops as desired.
• To make it lighter, replace heavy cream with half-and-half or coconut milk.
• Add a pinch of chili flakes for a subtle heat boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the cream and toughening the seafood. It is best enjoyed fresh, as seafood texture may deteriorate after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this soup?

Yes, white fish like haddock or pollock can be good substitutes. Just make sure the fish is firm and can hold up well to simmering.

Is it possible to make this soup without alcohol?

Absolutely. You can replace the dry white wine with additional fish stock or water, though the wine does add a subtle acidity and complexity to the flavor.

Swedish Fish Soup with Saffron Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

This Swedish fish soup with saffron is a creamy, aromatic seafood stew featuring cod, salmon, prawns, and mussels. Enhanced with fragrant saffron and fresh herbs, it combines delicate fish with vegetables and a splash of white wine for a rich and comforting dish perfect for chilly evenings.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 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 & Aromatics

• 1 Onion (medium)
• 150 g Leek (½ leek, 5 oz)
• 2 cloves Garlic
• 1 Potato (medium)
• 1 Carrot (medium)

Liquids & Seasonings

• 1 tbsp Olive oil
• 1 ½ tsp Tomato paste
• 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)

Instructions

1. Thaw the seafood: Defrost the cod, salmon, prawns, and mussels if they are frozen, ensuring they are ready for cooking.
2. Prepare the vegetables: Peel the potato and carrot. Cut the potato into bite-sized cubes and slice the carrot into sticks. Rinse, clean, and finely shred the leek. Peel and chop the onion into small pieces.
3. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and shredded leek, cooking until they become glossy and translucent, about a couple of minutes.
4. Add vegetables and herbs: Stir in the pressed garlic, potato cubes, carrot sticks, tomato paste, thyme, and basil. Sauté everything together for 1 minute to develop the flavors.
5. Add liquids and simmer: Pour in the white wine, water, and crumble in the fish stock cube. Bring the mixture to a boil and allow it to cook for 5 minutes. Stir in the heavy cream, an additional 200 ml of water, and saffron. Let the soup simmer gently for 15 minutes, then 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 simmering soup and cook for another 7 minutes until the fish is tender and cooked through.
7. Add shellfish: Peel the prawns if not already peeled. If using canned mussels, drain them. Add the prawns and mussels to the soup and let it simmer for about a minute, careful not to overcook to prevent toughness.
8. Serve: Spoon the hot fish soup into bowls and serve immediately with garlic croutons and mayonnaise aioli for extra flavor and texture.

Notes

• Use fresh or thawed seafood for the best texture and flavor.
• Adjust seasoning with salt and pepper just before serving.
• Do not overcook prawns and mussels to avoid rubbery texture.
• Pair the soup with crusty bread or garlic croutons and a dollop of aioli for a complete meal.
• Saffron adds a unique aroma and color; ensure it is evenly distributed in the soup.

Keywords: Swedish fish soup, saffron soup, seafood soup, creamy fish stew, cod soup, salmon soup, prawn soup, mussels recipe, Scandinavian cuisine