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.
Prep Time 15 mins
Cook Time 40 mins
- 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
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.
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.