Faroese-Style Fish Soup
Creamy fish soup with salmon, white fish, potatoes and carrots, finished with herb oil. Makes 6 servings; timings are estimates: 30 min preparation, 50 min cooking and 20 min resting.
This soup combines homemade fish stock with salmon and white fish. The quantities and timings are estimates for this preparation; preparation time refers to hands-on work. Serve the soup hot with herb oil and, if you like, bread on the side.
Ingredient allergens
Allergen listDocumented presence
-
Fish
White fish head and bones
Ingredients without verified allergen data 18
Ingredients without verified allergen data: Water, Onion, Garlic, Parsley, Bay leaves, Black peppercorns, Butter, Potatoes, Carrots, Chives, Fresh thyme, White fish fillets, Salmon fillets, Salt, Heavy cream, White pepper, Turmeric, Fresh herb oil.
Method
- 01
Make the stock
Rinse the head and bones, removing the gills and any visible blood. Put them in a pot with the water, one onion, one garlic clove, one handful of parsley, two bay leaves and the peppercorns. Bring to a boil, skim off the foam and simmer gently for about 30 minutes.
Ready to continue when: The stock has simmered gently and the foam has been skimmed off.
30 min - 02
Strain the stock
Take the pot off the heat and let the stock rest for about 20 minutes. Strain it and set the liquid aside; discard the solids.
Ready to continue when: The stock has been strained and separated from the bones and aromatics.
20 min - 03
Soften the aromatics
Melt the butter in a soup pot over medium-low heat. Add the second onion and the remaining three garlic cloves, both chopped, and sauté until soft but not browned.
Ready to continue when: The onion is soft and the garlic is fragrant, with neither browned.
5 min - 04
Cook the vegetables
Pour the strained stock into the pot. Add the potatoes, carrots, chives, thyme and the remaining two bay leaves. Bring to a boil and simmer for about 15 minutes, until the potatoes are tender. Stir in the salt, white pepper and turmeric.
Ready to continue when: The potatoes are easily pierced with a fork and the stock is seasoned.
15 min - 05
Add the fish and cream
Add the white fish and salmon fillets to the soup. Cook gently until the fish is opaque and flakes when pressed lightly with a fork. Stir in the cream and fresh herb oil carefully.
Ready to continue when: The fish is opaque and flakes easily; the cream and oil are mixed into the soup.
5 min - 06
Serve
Ladle the soup into bowls and sprinkle the reserved handful of chopped parsley over the top.
Ready to continue when: The soup is served hot with chopped parsley sprinkled on top.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.