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Danish Fish Soup with Dill
Fiskesuppe med Dild
A light yet flavorful Danish fish soup, creamy and aromatic with fresh dill, tender pieces of white fish, and often a touch of leek and celery.
ð§ ææ
- 400 g White fish fillets(such as cod, haddock, or sole, cut into bite-sized pieces)
- 1 medium Leek(white and light green parts only, thinly sliced)
- 1 Celery stalk(finely chopped)
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 750 ml Fish broth or vegetable broth
- 150 ml Heavy cream
- 1/2 cup Fresh dill(chopped)
- 1 tbsp Lemon juice
- to taste Salt
- to taste White pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
In a pot or Dutch oven, melt the butter over medium heat. Add the sliced leek and chopped celery and sauté until softened, about 5-7 minutes.
- 2
Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to form a roux.
- 3
Gradually whisk in the fish or vegetable broth until smooth. Bring to a simmer, stirring constantly.
- 4
Reduce heat to low, add the fish pieces to the simmering broth. Cook gently for about 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook.
- 5
Stir in the heavy cream, chopped fresh dill, and lemon juice. Heat through gently, but do not boil.
- 6
Season the soup with salt and white pepper to taste.
- 7
Serve hot, garnished with extra fresh dill. This soup is excellent with crusty bread or rye bread.
ð¡ ããã®ã³ã
- âUse good quality fish for the best flavor.
- âDon't boil the soup after adding the cream and fish, as it can cause the cream to curdle and the fish to break apart.
- âIf you don't have fish broth, vegetable broth is a good substitute, or you can use water with a fish bouillon cube.
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- Add a handful of small shrimp or mussels along with the fish.
- For a richer soup, you can add a tablespoon of crÚme fraîche.
- A pinch of nutmeg can add a subtle warmth to the soup.