Icelandic fish soup - Fiskasúpa

After a marathon in Reykjavík, the world tastes just a little more intense. The air is salty, the legs are heavy, and in a small street?food restaurant you taste something that lingers: a creamy, deep shellfish soup that carries both comfort and adventure. That moment became the starting point for this Fiskasúpa, an Icelandic fish soup that captures the rugged North Atlantic coast in a single bowl.

With hearty chunks of salmon and halibut-two fish that belong in that cold, powerful ocean-the soup gains a richness that almost whispers. Everyone knows salmon, of course, but halibut may be less familiar. A bit later in this article, we'll explore halibut in more detail.

How to make Fiskasúpa - Icelandic fish soup?

This Icelandic fish soup is actually remarkably simple to make. First, of course, there's a bit of chopping to do. But after that, it really just comes down to cooking the different ingredients in the right order. So we begin with the chopping.

Some preparations

We start with the leek, of which we only need the tender white part. So first we cut off the roots and the tough green leaves. Then we halve the white part lengthwise and slice it into half?moons.

Next up are the celery stalks. Again, we trim off the ends. Rinse away any excess sand if needed. Then halve the stalks lengthwise and cut them into small pieces.

Now we tackle the onion. Here too, we cut off the ends. Then we halve the onion and remove the tough skin from both halves. Slice the onion into medium?sized pieces.

We first crush the garlic cloves with the flat side of a kitchen knife. Remove the ends, and the skin will come off easily. Then chop the garlic into small pieces.

That leaves the tomatoes. Cut them into eight wedges, then slice each wedge into two or three pieces.

Making the Icelandic fish soup

Now it's time to turn on the heat and take out a large soup pot. Melt the butter in it until it starts to foam.

Add the garlic and onion. Let them sauté briefly until the aromas are released. Now add the tomato paste, leek, and celery to the base. Let everything cook for a few minutes.

Add the white wine, sherry, and vinegar to the pot. Let it simmer for a few minutes so the alcohol can evaporate.

Then add the tomatoes and the vegetable stock to the soup. Bring everything to a boil, then let it simmer for 15 minutes. Add the saffron threads as well - they'll bring beautiful color and flavor.

Meanwhile, you can cut the fish into bite?sized pieces. Fish doesn't need long to cook, so it only needs about five minutes in the soup. Taste the broth and see if you want to add a bit of salt or pepper for extra depth.

Finally, we have the cream and the shrimp. When the soup is nearly done, turn off the heat. Add the cream and the shrimp, letting them warm through without bringing the soup back to a boil.

Then it's time to ladle the soup into deep bowls and enjoy it with a piece of bread - a simple moment of Icelandic comfort.

Which fish do you use in an Icelandic fish soup?

Naturally, you're not obliged to use the exact same fish varieties in this Fiskasúpa - Icelandic fish soup. Salmon is easy to find, but halibut isn't always as readily available. No worries: there are plenty of alternatives from the deep northern Atlantic Ocean:

• Cod is of course a very obvious alternative. It's widely available and a typical fish from the waters around Iceland.
• Haddock is also typical of Icelandic cuisine. It's a firm fish with a mild flavor.
• Pollock is a third option. It's a bit firmer, which makes it perfect for a fish soup.

Traditionally, an Icelandic fish soup contains two types of fish (here, salmon and halibut) and shellfish such as shrimp or langoustines. These add a touch of sweetness and luxury to the soup.

What is halibut?

As mentioned, we chose halibut for our Icelandic fish soup - a great opportunity to put this lesser?known fish in the spotlight.

Halibut is a large flatfish from the cold North Atlantic waters. As a flatfish, it's adapted to life on the seabed: both eyes sit on one side of the body, allowing it to rest flat on the bottom while looking upward. In those icy waters, halibut grows slowly, and that slow growth gives it its firm, almost creamy texture. Ideal for soup, because you don't want fish that falls apart instantly.

In terms of flavor, halibut sits beautifully between mild and refined. It doesn't have a strong "fishy" smell, but rather a subtle, clean taste that pairs wonderfully with rich broths, butter, wine, and aromatic vegetables. In Iceland, halibut is considered a quality fish - not everyday fare, but deeply connected to the ocean that surrounds the island.

There are three types of halibut. In Europe, we mainly know the Atlantic halibut; in North America, the Pacific halibut from the northern Pacific Ocean is more common. And then there is the black or Greenland halibut. The flesh isn't black - only the skin. This species lives even farther north, deeper, and in even colder waters around Iceland, Greenland, and Canada. Its flavor is slightly more pronounced and its texture a bit softer.

Read more about halibut in the following articles:

• Halibut - wikipedia.
• What is halibut? (Marine stewardship council).
• The fascinating world of halibut (All about fishing)

More surprising.soup

A delicious (meal) soup can be so comforting, especially on a cold winter's day. That's why we have even more surprising soups from different parts of the world:

• Lohikeitto - traditional Finnish salmon soup.
• Changua, a Colombian breakfast soup.
• Minestrone - the Italian soup of soups.
• Cuban green plantain soup.
• Curry laksa chicken soup (from Singapore).

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.