Danish-style Fish Soup

Ingredients

In this Danish adaptation of Psarosoupa, the Greek fish soup, we incorporate Danish culinary traditions and flavors. While the Greek version often includes Mediterranean herbs like oregano and thyme, we use dill and parsley to give the soup a distinct Nordic touch. Additionally, we enhance the creaminess of the soup by adding a touch of heavy cream, which is a common ingredient in Danish cuisine. We alse have the original recipe for Psarosoupa, so you can check it out.

• 500g (1.1 lb) mixed white fish fillets (such as cod, haddock, or sole), cut into chunks 500g (1.1 lb) mixed white fish fillets (such as cod, haddock, or sole), cut into chunks
• 250g (8.8 oz) fresh mussels, cleaned and debearded 250g (8.8 oz) fresh mussels, cleaned and debearded
• 250g (8.8 oz) fresh shrimp, peeled and deveined 250g (8.8 oz) fresh shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 tablespoons butter 2 tablespoons butter
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onion, leeks, carrots, and potatoes. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Pour in the fish stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
3. 3.
   Add the fish chunks, mussels, and shrimp to the pot. Cook for an additional 5 minutes, or until the fish is cooked through and the mussels have opened.
4. 4.
   Stir in the heavy cream, dill, and parsley. Season with salt and pepper to taste. Simmer for another 2 minutes.
5. 5.
   Remove from heat and let the soup rest for a few minutes before serving.
6. 6.
   Ladle the Danish-style Fish Soup into bowls and garnish with additional fresh herbs, if desired. Serve hot with crusty bread.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. Avoid overcooking to maintain their delicate texture.
• Mussels — Discard any mussels that do not close when tapped. After cooking, discard any mussels that have not opened.
• Shrimp — For the best flavor and texture, use fresh shrimp. If using frozen shrimp, thaw them thoroughly before adding to the soup.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk.
• Adjust the seasoning according to your taste preferences. Add more herbs or spices if desired.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• Feel free to add other seafood such as scallops or lobster to elevate the dish.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Danish-style Fish Soup hot in individual bowls. Accompany it with freshly baked crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of soup with a sprig of fresh dill or parsley to add a pop of color. Serve the soup in beautiful ceramic bowls to enhance the visual appeal.