Swedish Fish Soup with Saffron Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Swedish
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 & 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
- Thaw the seafood: Defrost the cod, salmon, prawns, and mussels if they are frozen, ensuring they are ready for cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
