My version of a Swedish Fisksoppa, which I originally found in a restaurant in Lund called Malmstens Fisk & Kök. It is a delicious fusion of a Bouillabaisse and Curry. Read the story of how I found this soup here.
Ingredients
- 300 g salmon
- 200 g scallops I really love scallops in it, but if you don't have it or it's too expensive, you can also add a boneless white fish of your choice, like cod.
- 200 g shrimp
- 1 large onion
- 1 large green onion
- 2 red peppers
- 4 tomatoes
- 1 cup white wine e.g. Chardonnay
- 3 cups fish stock I use 2 cubes of Knorr's Caldo de Marisco boullion to make the stock. Make sure to use something of good quality, as this will make a big difference in the taste of the soup.
- 1 cup coconut milk
- 2 cloves garlic
- 1 tsp curry powder
- 1 tsp saffron make sure to get the real stuff – no powder!
- 1 tsp Herbes de Provence
- 1 tsp chilli spice add more, if you like it spicier
- 2 tbsp olive oil
- pinch of lemon juice
Instructions
- Sautée onion and green onion in oil until golden.
- Add peppers and garlic, sautée.
- Add tomatoes, saffron, curry, chilli, and herbes de provence, mix well.
- Add wine and let simmer a bit until it is reduced, then add the fish stock and let it simmer for 20 minutes.
- Use a blender to purée the soup a bit at this point – it should still have chunks in it, so just use a few pulses.
- Add the coconut milk, a bit of lemon juice and the fish/seafood and let it simmer another 15-20 minutes.
Notes
Best served with fresh warm bread and butter — in Switzerland, Migros sells a vegan coconut butter, which is amazing with this soup, but normal butter will do as well.
I have never made my own fish stock, but find the Knorr version to be perfectly sufficient. In Switzerland, you cannot find this in the regular stores though (sadly). I usually buy it, when I am in Spain. However, I recently found it on Galaxus.
