Danish Fish Soup

Danish Fish SoupI found this great recipe in an old book called Scandinavian Cooking by Beryl Frank in my local library.

As a seafood lover, I found a lot of recipes I’d like to try. Nobody does more with fish than the Scandinavians!

But this soup, in particular, caught my eye.

Although I will certainly make modifications when I make it for myself (step one: lose the saffron; it’s an expensive investment for an herb I rarely cook with), I think it will easily translate to an American kitchen.

Danish Fish Soup

1 lb. fish fillets

2 tbsp lemon juice

2 tbsp. aquavit (I think this is a liquor/wine)


4 onions, peeled

1 leek

2 carrots

4-5 medium potatoes

3 slices bacon

4 c. beef broth

Pinch of saffron

½ tsp. basil

1 bay leaf

Salt and pepper

Parsley for garnish

Drain the fish fillets and cut them into 1-in pieces. Put them into a deep dish.

Add the lemon juice and aquavit and cover.

Finely chop the chives and peeled onions.

Cut the leek in half and then into pieces. Peel and dice the carrots and potatoes.

Dice the bacon and put it into a pot, cooking into it is just transparent.

Add the onions and chives and cook for 3 minutes more.

Let this mixture steam.

Add the leek, carrots, and potatoes; steam for 1 minute more.

Pour in the meat stock and add the saffron, basil, and bay leaf.

Cover and coo for 15 minutes.

Then add the fish mixture with its liquid and simmer slowly for 5 minutes more.

Season the soup with salt and pepper. Garnish with parsley.



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