Name: Fiskisúpa (Icelandic Fish Soup)
Total time: PLACEHOLDER
Cuisine: Europe
Ingredients: 2 pounds skinless cod fillets (1 to 1½ inches thick), cut into 2-inch pieces; 2 teaspoons table salt , divided; 4 tablespoons unsalted butter; 2 onions , chopped fine (2 cups); 1 leeks , white and light-green parts only, halved lengthwise, sliced thin (1 cup), and washed thoroughly; 1⁄2 cup finely chopped celery; 1 tablespoon dry sherry; 1 pound Yukon gold potatoes , peeled and cut into 1⁄2-inch pieces; 2 (8-ounce) bottles clam juice; 2 cups water; 1 bay leaf; 1⁄2 cup heavy cream; 3 tablespoons tomato paste; 2 tablespoons chopped fresh chives

Fiskisúpa (Icelandic Fish Soup)

By Erica Turner

Published on December 2, 2024

Time

1 hour

Yield

Serves 6

Ingredients

2 pounds skinless cod fillets (1 to 1½ inches thick), cut into 2-inch pieces2 teaspoons table salt, divided4 tablespoons unsalted butter 2 onions, chopped fine (2 cups)1 leeks, white and light-green parts only, halved lengthwise, sliced thin (1 cup), and washed thoroughly1⁄2 cup finely chopped celery 1 tablespoon dry sherry 1 pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces2 (8-ounce) bottles clam juice 2 cups water 1 bay leaf 1⁄2 cup heavy cream 3 tablespoons tomato paste 2 tablespoons chopped fresh chives

Before You Begin

If using cod that is closer to 1 inch thick, check for doneness after 4 minutes in step 5. Haddock or other firm-fleshed, flaky white fish may be substituted for cod. Serve with a dark rye bread.

Instructions

Place cod in large bowl and toss with 1 teaspoon salt. Cover and refrigerate until ready to use.

Melt butter in Dutch oven over medium-low heat. Add onions, leek, celery, and remaining 1 teaspoon salt and stir to combine. Cover and cook, stirring occasionally, until vegetables are very soft but not browned, 22 to 25 minutes, adjusting heat as necessary.

Add sherry and cook for 2 minutes. Stir in potatoes, clam juice, water, and bay leaf. Bring to simmer. Cook, uncovered, until potatoes are just tender, 12 to 15 minutes.

Meanwhile, whisk cream and tomato paste in small bowl until smooth. When potatoes are tender, stir in tomato paste mixture. Simmer, stirring occasionally, to let flavors meld, 5 minutes.

Arrange cod in pot in single layer, making sure pieces are submerged in liquid. Cover and cook, gently stirring occasionally so as not to break up cod too much, until cod is opaque and registers 140 degrees, 4 to 6 minutes. Discard bay leaf, and season with salt to taste. Portion soup into bowls and garnish each serving with chives. Serve.