Fishes & seafood , Hearty soups , Main dishes

Icelandic Fish Soup

Name: Icelandic Fish Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 tablespoons butter; 1 medium yellow onion, finely chopped; 1/2 cup white part leek, finely chopped; 2 celery sticks, finely sliced; Salt and ground pepper; 1/2 cup port; 3/4 cup white wine; 6 cups chicken broth; 3 tablespoons tomato concentrate; 1/2 teaspoon safran; 3 tablespoons red wine vinegar; 5 cups of mix nordic fish (salmon, haddock, halibut), cut in cubes; 4 cups uncooked shrimps, shelled and without tails; 3 tomatoes, very finely chopped; 3/4 cup 15% country cream

Preparation 10 min
Cooking 40 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
Comments

This Icelandic fish soup reminds me of my travels into this mysterious and magnificient country. It has been created by the amazing blog mimithorisson.com and is WAY too amazing not to share it! Treat yourself, please.

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Ingredients

4 tablespoons butter
1 medium yellow onion, finely chopped
1/2 cup white part leek, finely chopped
2 celery sticks, finely sliced
Salt and ground pepper
1/2 cup port
3/4 cup white wine
6 cups chicken broth
3 tablespoons tomato concentrate
1/2 teaspoon safran
3 tablespoons red wine vinegar
5 cups of mix nordic fish (salmon, haddock, halibut), cut in cubes
4 cups uncooked shrimps, shelled and without tails
3 tomatoes, very finely chopped
3/4 cup 15% country cream

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Preparation

In a big sauce pan at medium heat, melt the butter and add the onion, leek and celery. Season with salt and pepper and cook for about 10 minutes, while stirring often, until vegetables are tender.
Add the port and white wine then stir well to go grab all those flavors! Reduce for 4 minutes.
Add the broth, tomato concentrate, safran and red wine vinegar then stir well. Bring to a boil then lower heat. Gently simmer for 20 minutes.
Add the fish, shrimps and tomatoes then simmer for 5 minutes. Stir well.
Remove from heat and wait 1 or 2 minutes so that it stops boiling. Stir in the cream. Serve with warm bread and butter!

Frequently asked questions

This recipe calls for a mix of nordic fish, like salmon, haddock, and halibut, cut into cubes, along with raw shrimp. Simmered together in a saffron and tomato broth with port and white wine, the mix gives the soup layers of flavor and texture.

Our sommeliers suggest

Santa Julia Chenin Blanc

Mendoza, Argentina

Santa Julia Chenin Blanc, a delicate, light white from Argentina, offers notes of apple and white flowers. In this soup full of fish, shrimp, saffron and tomato, it doesn't try to take over: it refreshes and lets the saffron and the port come through. A long winter supper, no rush. See the product

Saison Framboise, Dunham

This raspberry saison brings the slightly tart little fruit, with the peppery touch of saison yeast. The raspberry goes after the tomato, the red wine vinegar and the port in the soup, which also have that fruity, tangy side. The pepper is happy with the fish and the shrimp. Go on, try it, it surprises, and people will talk about it at the table! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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