Icelandic Fish Soup with Dill and Rye Croutons
A hearty and flavorful fish soup, often made with a creamy base and fresh dill, served with crispy rye bread croutons. This soup is a comforting staple in Icelandic cuisine, especially during colder months.
🧂 Ingredients
- 600 g White fish fillets(such as cod, haddock, or pollock, cut into bite-sized pieces)
- 2 tbsp Butter
- 1 medium Onion(finely chopped)
- 1 medium Leek(white and light green parts only, thinly sliced)
- 2 medium Potatoes(peeled and diced)
- 1 liter Fish or vegetable broth
- 200 ml Milk
- 100 ml Heavy cream
- 1/2 cup Fresh dill(chopped, plus more for garnish)
- to taste Salt
- to taste Black pepper
- 2 slices Rye bread(cubed, for croutons)
- 1 tbsp Olive oil(for croutons)
👨🍳 Instructions
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and sliced leek, sauté until softened, about 5-7 minutes.
- 2
Add diced potatoes and fish/vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- 3
While the soup simmers, prepare the rye croutons. Toss cubed rye bread with olive oil and toast in a preheated oven at 180°C (350°F) until crisp, or pan-fry until golden.
- 4
Pour milk and heavy cream into the soup. Add the fish pieces and chopped dill. Simmer gently for another 5-7 minutes, or until the fish is cooked through and flakes easily.
💡 Tip: Do not boil the soup after adding the fish, as it can become tough. - 5
Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh dill and rye croutons.
💡 Tip: Adjust seasoning carefully, as broth can be salty.
💡 Pro Tips
- ✓For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
- ✓If you don't have rye bread, regular crusty bread can be used for croutons.
- ✓Lingonberries or a dollop of skyr can be added as a garnish for a touch of Icelandic flair.
🔄 Variations
- Add other root vegetables like carrots or parsnips along with the potatoes.
- Incorporate a splash of white wine into the sautéed vegetables for added depth of flavor.
- For a dairy-free version, use a plant-based milk and cream alternative, and omit the heavy cream.