5 from 8 votes
A rich creamy soup with tender pieces of perfectly cooked fish, leeks, and potatoes. So delicious! A warm comforting meal inspired by my travels to Iceland.
Icelandic Fish Soup - Fiskisupa
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

A rich creamy soup with tender pieces of perfectly cooked fish, leeks, and potatoes. So delicious! A warm comforting meal inspired by my travels to Iceland.

Course: Main Course
Cuisine: Icelandic
Servings: 6
Author: AbraPappa
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
  1. 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.

  2. Add salt, curry powder and tomato paste. Stir well and cook until fragrant, 2 minutes.

  3. Add chicken stock and potatoes. Cook until potatoes are tender, 15-25 minutes. 

  4. 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.

  5. 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.

  6. Turn off the heat and slowly swirl in 1 cup of heavy cream. 

  7. Serve the soup with a spoonful of homemade whipped cream, chives, and celery leaves. 

Recipe Notes