Last October my husband and I went to Iceland with friends and the one thing we couldn’t get enough of was the fish soup! I’m talking the freshest fish you’ve ever had in a broth bursting with flavor. We tried the fish soup in almost every restaurant we went to and every place had a slightly different spin.
Of course when we came home we had to try to recreate it. So today – I bring you Icelandic Fish Soup – Weihbrecht Style! I take no credit for this – this is all my husband’s creation. Enjoy!
- 1 – 15oz. can coconut milk
- Opt for full fat, not light to make it creamy
- 3 cups vegetable stock
- You can do 4 cups if you like it more liquidy
- 3 medium potatoes, cubed
- 1 Tbsp. red curry paste
- 1 Tbsp. fish sauce
- 1 Tbsp. curry powder
- 2 cod fillets, cubed (fresh or frozen)
- Frozen seafood medley (shrimp, scallops, calamari)
- You can of course also do fresh or opt for any combination of the above
- Optional: sriracha, red pepper flakes
- Combine coconut milk and veggie stock in a large soup pot and bring to a rolling boil.
- Turn the heat down to a gentle boil and add in cubed potatoes. Let cook for 5 minutes.
- Add in curry paste, fish sauce, and curry powder and mix well into the broth.
- Add in all seafood and continue cooking until the potatoes are done, 15 – 20 minutes.
- Serve warm and add in sriracha or red pepper flakes (or both!) to finish it off. The soup tastes best with a kick of spice, but we make it without so our kids can have it too and we spice it up to our individual tastes before serving.