Icelandic Fish Soup (Fiskisupa)
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A rich creamy soup with tender pieces of perfectly cooked fish, leeks, and potatoes. A warm comforting meal inspired by my travels to Iceland.
This past weekend we woke up to an unseasonably cold, rainy, and dreary Sunday, Jordan turned to me and said, “It feels like Iceland”. We traveled to Iceland nearly a year ago and since our return, the words, “It feels like Iceland” have become code for “I love this day”.
Iceland is not a sunshine and sand type of vacation, it is moody and mystical, foggy and chilly, and utterly spectacular. It is a place that calls for warm, comforting, life-affirming food. For adventure and curiosity.
So this Sunday I stepped into action to make our day feel as much like Iceland as possible. The time had come to recreate our favorite Icelandic fish soup. The fish soup that I ate nearly every day of our week-long visit. Off to the market, pup in tow, with one mission in mind. Fiskisupa!
Fish soup is a generational staple in Iceland made in cozy farm homes across the country. It varies a bit in flavor and type of fish but a few qualities remain consistent; the fish is melt in your mouth tender, mild, and extraordinary, the broth is rich with a subtle hint of curry, and the vegetables are fresh and local.
Fresh ingredients are key to this simple 5 ingredient soup, so we made our way to the farmers market. At this time of year the only fresh produce tends to be of the root variety, so that’s what made it into my fish soup.
Our local fishmonger had one piece of gorgeous halibut left. It was expensive. I was smitten. You can use whatever fish is fresh and local. A white fish preferably but I was told that salmon and arctic char are equally good in this recipe.
I was surprised when I was researching to learn that the base of traditional Icelandic fish soup is not always made from the seafood. If you make a shellfish version of this soup then I would recommend saving your peels and shells and various odds and ends of your seafood to make a flavorful shellfish broth. If you are using white fish, chicken broth will do just fine, as would seafood stock if you had it, or even vegetable broth.
This soup, as delicious and crave-worthy as it is, is really a strong sense memory food, a reminder of one incredible week spent in a very magical place.
Last May, Friends and family arrived in Reykjavik, Iceland to celebrate the marriage of my baby sister, Becky. Why she chose Iceland as her wedding destination (a question we have all been asked no less than a billion times) is somewhat unknown. It just spoke to Becky and Mike (her now husband). It was announced with a text message 3 months earlier:
“Dear family, Mike and I have decided to get married in Iceland in May. We would love it if you could join, no pressure though.”
My mother called me in a panic, “This is a joke right? They aren’t really getting married in Iceland?!” Yes mom, yes they are. Guess who bought her plane tickets first? My mother barely regained consciousness before I had a place booked for all of us to stay and plane tickets purchased. Once you lay eyes on the photos, you will understand why they were drawn to this place. I say unabashedly that my baby sister has THE most amazing wedding pictures in the history of the world (the wedding photographer was the unbelievably talented storyteller Kristin Maria Stefansdottir).
The entire experience was perfect, from start to finish. Iceland is a place unlike any other. At times it feels as if you have landed on the moon, rather than a tiny Island in the middle of the Atlantic. The people are warm and lovely, the landscape is out of a fairytale, and the food was right up my alley. Warm bowls of rich and creamy soup, fluffy sourdough bread with a thick smear of the worlds greatest butter, and fresh baked goods that rival the croissant mastery of France.
After the truly perfect wedding festivities, Jordan and I stayed a bit longer and wandered off on our own to explore a different part of the island, Snæfellsnes peninsula or Snuffleupagus as I affectionately called it.
In the Snæfellsnes peninsula, there is a small fishing village named Hellnar with a year-round population of 10 people (that is a legit number). Hellnar was a recommended stop for the day for one reason, a tiny cafe named Fjoruhusid.
Nothing more than a small house perched on a cliff overlooking the peninsula. The cafe has five tables, enough for the entirety of the village to gather. Fjoruhusid is known for their creamy, warm, comforting seafood soup that is overflowing with fish and scallops plucked right out of the ocean directly off the peninsula.
It was a typical spring day in Iceland, rainy and cold and that tiny cafe was an oasis of comfort. We gobbled down our soup and bread and then ordered what everyone else in the restaurant had on their tables. Waffles with fresh cream and berry jam. (Pro travel tip: if everyone in the restaurant is eating something, order it. You won’t be disappointed).
Belly full, heart full, happiness seeping out of my pores, I was ready to get back to Reykjavík and pack up for the journey home.
When I think back on the trip there was one thread of consistency throughout, fish soup. It was my first and last meal, it was served at the wedding (exceptionally I may add). Fiskisupa marked moments of discovery, joy, and ultimately familiarity.
Fiskisupa is Iceland. It’s the union of my baby sister and her true love, it’s rainy mornings and miraculous moments of sunshine. Pink skies at midnight and waterfalls that seem to sink down to the center of the earth. Rocky coastlines and green hilltops, horses with fabulous hair, and cozy farmhouses with yarn covered chairs.
So if you gasp at the cup of heavy cream this nutritionist put in her soup know that I’m eating pink skies and waterfalls and elves called window peepers and pools that drown witches. Remember that food is memory and information and nutrition and is made up of so much more than just calories.
When you spy the extra dollop of whipped cream on top of this fiskisupa remember that the Icelandic people believe in fairies and that you can swim in blue lagoons and watch mysterious geysers spew hot sulfuric water. That there are puffins, and black sand beaches, and a yogurt named skyr. Most of all remember in a sweet apartment in Brooklyn New York there is a newlywed couple snuggled up on a green sofa underneath a hand painted golden mural, cuddling cats named Puppy and Nino. Know that they are so fiercely in love it’s palpable and contagious. Remember that this soup was served on the day they said, “I do”. I do to adventure, devotional love, and eating fish soup with cream on top.
More tasty seafood dishes:
- Wild Salmon Chowder with Dill
- One Pan Cod in Tomato Butter Sauce
- One Pan Green Curry Salmon
- Mediterranean Baked Halibut
For more tasty dishes like this one, check out my fall recipes, healthy Christmas recipes and Feast of the Seven Fishes roundups!
Icelandic Fish Soup – Fiskisupa
Ingredients
- 1.5 lbs halibut or other white fish like cod or striped bass
- 2 tbsp butter
- 1 tbsp olive oil
- 1 leek, about 1 cup sliced
- 3 stalks celery, about 1/2 cup diced
- 1 medium onion, about 1.5 cups diced
- 1 tsp salt
- 1/2 tsp curry powder
- 2 tbsp tomato paste
- 32 ounces chicken stock
- 3/4 lb potatoes, cut into 1″ chunks about 4 small yukon gold potatoes
- 1 cup heavy cream
- 1/4 cup heavy cream, whipped (optional)
Garnish
- 1 tbsp chopped chives
- celery leaves
Instructions
- In a large stock pot over medium heat melt butter and olive oil together. Add sliced leeks, celery, and onion. Cook for 7 minutes until soft and translucent.
- Add salt, curry powder and tomato paste. Stir well and cook until fragrant, 2 minutes.
- Add chicken stock and potatoes. Cook until potatoes are tender, 15-25 minutes.
- While your potatoes are cooking prepare your soup garnish. In a small bowl add 1/4 cup of heavy whipping cream. Using an electric mixer beat until soft peaks form. Set aside.
- Add halibut (or other fish) and cook for 2-4 minutes, until just done. Please do not overcook your fish, that would make me sad.
- Turn off the heat and slowly swirl in 1 cup of heavy cream.
- Serve the soup with a spoonful of homemade whipped cream, chives, and celery leaves.
Notes
- A thick cut of fish works best in this recipe. If you are using a thinner fish cook for just a few minutes until tender.
- Shellfish works equally well, shrimp, scallops or lobster. In Iceland they allowed the hot broth to cook the lobster, no additional cooking was necessary. It was perfection.
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
Was a delicious and new recipe! I don’t cook a lot with fish so this was a refreshing dish to try 🙂
Yay! So glad to hear it Chris!
After a wonderful trip to Iceland we have been making this soup for all our friends and family as we love it so much. So simple and comforting, a great recipe!
Kelly this is the best kind of comment in the world to me, I love hearing how food transports us back to wonderful memories.
Thanks so much for taking the time to share!!
Iceland is my favorite place in the world and I couldn’t stop eating fish soup when I was there. This recipe and entire post made me so happy! Can’t wait to try it!
Hi! I love Icelandic fish soup and couldn’t get enough there! Is there a curry powder you specifically use for the best authentic flavour ?
Great question! I used a pretty basic curry powder, I believe it was “simply organic” curry powder. In Iceland, when I asked the chef at my sisters’ wedding, he said “curry powder” it looked and smelled like basic curry powder so that’s what I use!
Hi,
Just came across your recipe for fish soup. So, I packed up and go to the store with kiddos in tow, grown and young. We do like meal planning and ethnic is always good. Tonight will be Foods from Iceland: Fiskasuppa and Beer Bread. Thor did like his beer?, even if not from Iceland. Who would have thought Thor and Australia; I have been watching Marvel with the kids! Thanks for the pictures and post; now another thing to add on our ever- growing bucket list!
That sounds like the perfect evening to me! I hope you love the soup, thank you so much for taking the time to comment. Your kiddos have one awesome Momma!
Hi! Making soup again! It was a hit and well, we are enjoying our social distancing right now. Cooking/baking and making time for each other. Thanks again for the recipe, it’s my favorite. Stay healthy and safe!
Oh, forgot to mention….last night was garlic soup night and tonight is fish soup night! Garlic soup was great too! Thanks for sharing
It’s a cold, wet morning in Baltimore and I woke up today with Icelandic fish soup on my brain. Such a memorable treat that I haven’t had since my trip nearly five years ago. A quick google search brought me to you, this blog, and words so descriptive that I can nearly feel the wool of my sweater and the salt in the air. While I didn’t visit for a wedding, I still felt transported by your memories of that incredible island. Thanks for the words and the recipe, I eagerly anticipate dinner to transport my mind as well as my tastebuds.
Ashley, thank you so much for commenting it means the world to me. It’s so wonderful to know this post brought you back to that magical Island and I sure hope the soup was everything you expected. All the very best!!!! Abra
Thank you for replying! it made my day.
This dish was yummy. While I don’t usually like fish, the dish was surprisingly delicious! I especially liked the broth of the soup. My three siblings did not care for it. While my mom and I liked it, next time I should remember to not overcook the vegetables ( I accidentally overcooked them). This recipe is an easy, fun and awesome meal. Thank you for posting this recipe!
Abram! I am so impressed that you made this recipe at 9 years old. You have some mad cooking skills!! Tell your siblings that they don’t know what good is 😉 (That’s what my Mom always told us when we didn’t like something, hah). Thank you so very much for trying this recipe and taking the time to let me know. You made my day!
Abra
p.s. Our names are only 1 letter different!
We went to Iceland last October for our wedding Anniversary and we had the most amazing time. Your recipe brought all those wonderful memories back. We loved everything including the food there and I now I find my self getting obsessed with finding Icelandic recipes?
I used your recipe and it turned out great, quite similar to the soups we tried there. Thank you so much, food can recreate happy memories. If you can provide any more recipes we would be grateful!
Thanks so much for commenting Anna Maria! Nothing makes me happier than knowing that this recipe evoked some happy memories. Also thanks for the encouragement to bring more Icelandic recipes, I will work on that for sure 🙂
I stumbled upon this recipe today and texted it to my friend. We then immediately got all of the ingredients and whipped it up and it was probably the best soup I’ve ever had in my life.
P.S. We did not overcook the fish, just for you
Woohoo!!! You made my day 🙂 I’m so glad you enjoyed it.
Absolutely awesome recipe. My wife and I were in Iceland in September 2018 and had the fiskisupa. I made this recipe three days ago and it was, according to my wife, the best she has ever had. I substituted 1 lb of Tilapia and 12 oz of Salmon. Awesome!! Thanks
Aw! This made my day. Thank you so much for commenting Rod and I am so so thrilled that you and your wife loved the soup 🙂
Abra, I made your most delicious soup last night for a family celebration. Thank you for bringing back memories of our recent and extraordinary Iceland RR adventure this August. Since we’re in Seattle, we used fresh coho salmon. Yum! I successfully subbed coconut milk for the cream for a non-dairy guest, and added red peppers and green beans from the garden to up the veg content and color ?. This has joined the ranks of favorites, and I can’t wait to make it again soon! Do you happen to know the origin of fiskisupa in Iceland? There’s got to be a story there, since it’s general ingredients ring true all over the country. Best we had was at Húsid in Isafjördur, WestFjörds.
Thank you so much for sharing Betsy! It brings me so much joy to imagine the soup summoning memories of magical Iceland. I love hearing that coconut milk worked, that is on my list to try! I don’t know the exact origin of fiskisupa exactly but while I was in Iceland I spent time with a local family that shared it was just a very traditional humble food that was easy to make with available food and is made slightly different around the island. We had a reservation at Husid, hoping we would have had time to make it to the WestFjords, but sadly ran out of time. It is first on my list next time!! Thanks so much for stopping by and commenting!!!
We (five-member family) just returned from a two-week vacation in Iceland. Like Betsy, we had fish soup at Husid in Isafjordur, and raved about it for the rest of the trip! We thought it was butter in the soup, but heavy cream actually makes more sense. Thanks so much for the recipe – I intend to give it a try this week!
Thanks for commenting Patricia! I hope you love the soup as much as you loved Iceland. Yes, it was heavy cream for sure 🙂
Just came from Iceland on Sunday. I loved the fish stew me I had to find something close to it and made this tonight it’s a 5 Star hit.
Yay!! That makes me so happy!
Great recipe! But the absolutely authentic way is using 1.5 kg of langoustine, removing the meat from shells and boil the shells for 15-20 mins to create the stock for the soup. Otherwise all correct.
Langoustine stock sounds ideal! now only if I had access to the quality langoustine you get in Iceland 🙂
Where does one buy langoustines?
Thank you so much!!
We were on holidays in Iceland few months ago. And I still remember the taste of fish soup. Its amazing. I dont even eat seafood. But I fell in love at the moment when I first tried it in Reykjavik. And this recipe is very close to that soup that I had in Iceland. It brings so many good memories. Thank you so much for this recipe!
Oh Kamile, that makes me so happy! Thank you so much for commenting, it made my day. I just adore how food can transport us back to a special memory 🙂
We just returned from Iceland and I was dying to find a fish soup recipe like the one I had at Kaffivaginn in Reykjavik. This one gets pretty darned close!
I doubled the leeks and curry powder and added dried parsley and dill as well as balck pepper. Perfect!
Yay! So glad you enjoyed it Jack. I’ll have to try the fish soup at Kaffivaginn when I return 🙂
My wife and I got back from an 8-day trip to Iceland in March… It was simply unforgettable.
While there, we tried many versions of the fish soup, and there was one that we truly loved, in the small town of Grundarfjörður, on the north side of the Snaefellsnes Peninsula.
I’ve looked at many websites for the recipe of the Fiskisupa, but most have ingredients that did not sound like they were in this one soup we loved. Your recipe sounds very close to how it should be, and I’ll be trying it out tonight…. it will bring back so many awesome memories I cannot wait to taste it…
Thank you for sharing, and I’ll keep you posted on how it went!
Ivan Gastaldo
Ivan, thank you so much for commenting I truly hope this recipe brings you back to your magical holiday. That is exactly the reason I had to recreate fishkisupa at home! I must say this version (which has now been tested by all of my family members with a solid thumbs up for authenticity) is darn near close to my favorite from the trip as well. Super fresh seafood is certainly important. Please do write back once you’ve tried it.
All the best!
Abra
Ivan, my boyfriend and I had soup in that same small town! Was it at the cafe/museum/library? Ive been looking for a similar recipe and I’m hoping this is it! Making it today.