© J Sainsbury plc 2020
Creamy Swedish fish soup
A delicate seafood soup made with fish stock, fragrant saffron strands, fresh salmon and juicy prawns. Topped with tangy sour cream, dill and sourdough bread, this Swedish fish soup recipe is a meal in itself
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Ready in 1 hour
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 6
Ingredients
- 30g butter
- 1 onion, finely diced
- 1 leek, quartered lengthways and finely sliced
- 1 stick celery, finely diced
- 1 small bulb fennel, finely diced
- 1/8 tsp saffron strands
- 650ml hot fish stock, made with 1 stock cube
- 3 slices sourdough bread, cut into small cubes
- 1 tbsp olive oil
- 4 cloves garlic, crushed
- 2 medium tomatoes, chopped
- 1 tbsp tomato purée
- 150ml white wine
- 500g new potatoes, quartered
- 260g salmon, skinned and cut into 2cm pieces
- 250g large cold water prawns, defrosted
- 75ml double cream
- 2 tbsp fresh dill
- 3 tbsp sour cream, to serve
Method
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1
Heat the oven to 200°C/fan 180°C/gas mark 6. Heat the butter in a large saucepan over a medium heat. Add the onion, leek, celery and fennel and cook over a medium/low heat for 15 minutes, until they are completely soft. Meanwhile, leave the saffron to infuse in the hot stock.
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2
Place the pieces of bread on a baking sheet and mix with the oil and seasoning. Bake for 10-15 minutes, until golden brown all over.
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3
Add the garlic, tomatoes and tomato purée to the pan and cook for 5 minutes, then add the wine and saffron-infused fish stock with seasoning. Add the potatoes and simmer for 15-20 minutes, until just cooked, then add the salmon and prawns and cook for a further 5 minutes, until just cooked. Stir through the cream and dill.
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4
Divide the soup between 6 bowls, then top with the croutons, dill and a dollop of sour cream.
