Fish soup

I really love fish but more than 30 years ago I ate bad fish at a trendy restaurant in Gothenburg, after that, I avoided eating fish at restaurants.

Anyway, I’m more than happy to eat seafood here at home. One of my absolute favorites is the fish soup that contains everything I like. It does not take a long time to cook either. Some preparation is needed: chop the vegetables, cutting the fish, measuring the seasoning, etc. – but the cooking itself takes no more than 30 – 35 minutes.

It is, as usual, a mise en place that applies, measure everything and cut vegetables, etc., once you start cooking yourself you should not have to use a knife as they say 😊

Ingredients for 6 – 8 servings (see more information about the ingredients below)

1 yellow onion (chopped)
1 large leek (chopped)
Fresh medium-sized fennel (cut into small pieces)
3 pcs. medium-sized potatoes (peeled and cut into small cubes)
3 pcs. garlic cloves (sliced ​​thinly)
3 large tomatoes (peeled and seeded before cutting into smaller pieces).
1 jar of crushed tomatoes (500 grams)
3 kinds of fish – 200 grams each of walleye, salmon, and cod. (see notes below)
600 grams of unpeeled precooked shrimp that you peel yourself – the shrimp is much tastier this way.
Fresh clams (can be excluded)
3 pcs. fish bouillon
2 tablespoons concentrated fish broth
2.5 dl white wine (can be excluded, if so, replace it with water)
9.5 dl water
1 package of saffron (5 grams)
1.5 tsp salt
1 teaspoon dried thyme
0.5 tsp ground white pepper
1/3 teaspoon ground black pepper
To serve: pressed lemon and aioli


  1. Wash, chop all vegetables (fennel, leeks, yellow onion and garlic), set aside.
  2. Peel the shrimp and set aside.
  3. Cut the fish into smaller pieces, set aside
  4. Rinse the mussels (discard the mussels that do not close when you wash)
  5. Measure out the spices and mix them in a small bowl, set aside.
  6. Peel the tomatoes and seed before cutting it into smaller pieces set aside.
  7. Melt some oil and butter in a large saucepan.
  8. Put in the chopped yellow onion and stir around a few turns before adding the fennel. Roast it all for 5 minutes, the vegetables should “sweat”.
  9. After 5 minutes, add the sliced ​​garlic and fry it under stirring for about a minute.
  10. Add the leeks and continue to cook for another minute.
  11. Add the potato and stir to mix well with the vegetables.
  12. Add the spices, mix well.
  13. Add 2.5 dl white wine and 9.5 dl water (or 12 dl water).
  14. Add the saffron when the water starts to be warm.
  15. Let it all boil, lower the heat to medium heat and simmer for about 15 minutes.
  16. After 15 minutes add the chopped tomatoes and crushed tomatoes, mix well.
  17. Taste and adjust the seasoning to suit you and your family.
  18. Season with the concentrated fish fund, let it cook for another 5 minutes.
  19. Increase the heat and add the fish.
  20. When it starts to boil again it’s time to add the fresh mussels, press them down into the soup.
  21. When the mussels start to open, it’s time to add the shrimp and stir around so the shrimp gets warm. If you wait longer, the shrimp will be really tough!

Serve with pressed lemon, aioli, and good and tasty bread!


Some information about the ingredients:

  • If you do not want to peel the tomatoes, seed, and chop, you can advantageously use crushed tomatoes, I use both varieties 😊
  • You can cook the soup with only one type of fish or as I have done here with three kinds of fish (walleye, salmon, cod).
  • 3 kinds of fish – 200 grams each or 600 grams of one kind of fish, or 300 grams of 2 kinds of fish, take what you like!
  • It is not necessary with fresh mussels but I like mussels and think it is beautiful to decorate the soup with it.
  • Either you take 12 dl of water or as I have done here; 2.5 dl white wine and 9.5 dl water.
  • If you do not tolerate, or like an onion you can completely exclude it. 

Aioli is not that hard to make, I like a rather thick texture on aioli and therefore use 3 egg yolks, but you can also do it with only 2 egg yolks.


Ingredients for Aioli:
3 pcs. garlic cloves
2 (option 3) egg yolks
1/3 teaspoon salt
2.5 dl of olive oil (or other good oil)
Taste-off with a little squeezed lemon

  • Squeeze 3 garlic cloves into a bowl, beat in 2 (option 3) egg yolks.
  • Stir constantly and drizzle in a little oil at a time while whipping, if you pour in too much oil, the aioli will become very thin! The best way to do that is with an electric hand whip.

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