Classic Scandinavian Fish Soup

Classic Scandinavian fish soup

A classic light & fresh Scandinavian fish soup is traditionally made with white fish but here, I’ve used wild salmon (with the skin removed after salmon cooked and made into a salmon skin crisp). The soup is effectively a milky, fish broth. However, if you want a slightly thicker soup / more body to soup, add a little cornstarch slurry in final cooking steps or add more diced potatoes which will add starch to the soup.

INGREDIENTS:

1 finely diced celery stick
1 finely diced white onion
1 finely sliced leek
1 finely diced large potato
1 salmon piece
400ml of fish or vegetable stock
200ml of milk
100ml of single cream
1 bay leaf
Dill
White pepper

METHOD:

1. Gently fry onions, celery & leek in a little butter till soft in a large pot
2. Add fish stock, milk & bay leaf to pan
3. Bring to gentle simmer, then add salmon & potatoes
4. Cook for 10 minutes, add chopped dill, cream & pepper
5. Bring back to simmer again & soup is done

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