Icelandic Fish Soup with Root Vegetables
A hearty and comforting fish soup, rich with the flavors of the sea and earthy root vegetables. This soup is a testament to Iceland's reliance on fresh fish and the bounty of its land, often prepared with a creamy base.
🧂 Ingredients
- 600 g White fish fillets(such as cod, haddock, or arctic char, cut into chunks)
- 2 tbsp Butter
- 1 large Onion(chopped)
- 2 medium Leeks(white and light green parts, sliced)
- 2 medium Carrots(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 1 medium Parsnips(peeled and diced)
- 1.2 L Fish or vegetable broth
- 200 ml Heavy cream
- 0.25 cup Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Melt butter in a large pot or Dutch oven over medium heat.
- 2
Add chopped onion and leeks. Sauté until softened, about 5-7 minutes.
- 3
Add diced carrots, potatoes, and parsnips to the pot. Stir and cook for another 5 minutes.
- 4
Pour in the fish or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the root vegetables are tender.
- 5
Gently add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook the fish.
- 6
Stir in the heavy cream. Heat through gently, but do not boil.
- 7
Season the soup with salt and black pepper to taste.
- 8
Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.
💡 Pro Tips
- ✓Use a mix of fish for a more complex flavor profile.
- ✓For a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
- ✓Serve with crusty bread for dipping.
🔄 Variations
- Add a splash of white wine to the sautéed vegetables for extra depth.
- Incorporate a bay leaf while simmering the vegetables.
- For a touch of sweetness, add a small diced apple along with the root vegetables.