I needed something to go with the rye bread and use up fish stock that was in the freezer, so queue the fish soup. I’ve made this recipe on three occasions now – never (and not deliberately) following the recipe explicitly but instead adjusting it to the quantities that looked right at the time. Like a pho, it feels pretty nourishing to eat, and it’s one of my favourite dinners.
The original recipe is available at The Adventures of The Chemist and The Mechanic.
A few tbsp Olive oil
1 Medium onion, peeled and chopped
1 Leek, washed and sliced
500 g Salmon fillet, cut into large chunks
5-6 pieces New potatoes, washed, peeled and cut into cubes
750 mL Water or fish stock
1-2 Knorr fish stock pots (omit if fish stock is used)
100 mL Fresh cream (or more as desired)
Fresh dill, 2-3 tbsp chopped and whole bunch for garnish
- In a large, deep sauce pan, sauté the onion and leek in olive oil over low heat, stirring occasionally until thoroughly softened (this will take a long time but be patient!).
- Season with salt and freshly ground black pepper.
- Add the potatoes and continue cooking for about 10 minutes with constant stirring.
- Season again with salt and freshly ground pepper.
- Add the water and fish stock pot (add one then decide if another is needed) or fish stock.
- Mix thoroughly to dissolve and bring to a boil.
- Cover the pan, lower the heat and simmer until the potatoes are cooked.
- Add the salmon and simmer until the salmon is just cooked, about 3-5 minutes. Do not stir the soup so as not to break up the salmon.
- Once the salmon is cooked, remove from the soup and set aside.
- Adjust the consistency and seasoning of the soup at this stage.
- Add the fresh cream and chopped dill and stir to mix.
- Gently transfer the cooked salmon into individual bowls and ladle the soup over it.
- Before serving, add a squeeze of lemon and freshly ground black pepper and top with a bunch of fresh dill.
- Serve with rye bread.