I was extremely lucky to spend a few nights in Gothenburg, Sweden staying warm and cozy at my friend Paula’s flat. It was December. It was cold. I loved it. And a lovely night with laughs, friends, and warm homemade soup was all I needed.
Paula’s Swedish Fish Soup
White Wine (Optional)
A few fish bouillon cubes
Dollop of Cream
1 tbsp tomato paste
2 pinches of saffron
1-2 Onions chopped
2-3 Carrots sliced
Peas (can be frozen)
2-3 Potatoes cubed
- In salted water, boil cubed potatoes until fork tender. Drain and set aside.
- In a heavy-bottomed saucepan, heat butter on medium-high.
- Add chopped onions and garlic. Cook until onions are translucent–approximately 5-6 minutes.
- Add tomato paste and stir to incorporate evenly.
- Add fresh herbs
- Add all your liquids (stock, wine, cream) and saffron. Bring to a simmer for 10 min.
- Remove from heat and blend in a mixer until smooth.
- Return the mixture to your saucepan and medium-high heat.
- At this point, taste your base and season with salt and pepper accordingly.
- Add fish pieces to the soup.
- Your fish should only take about 5 minutes to cook thoroughly.
- Add potatoes, mix thoroughly.
- Season one last time to taste.
- Serve with fresh herbs and a dollop of cream.