Introduction
At Love With Recipes, we cherish dishes that bring warmth and comfort, especially those rooted in maritime traditions. The recipe you’re about to explore is a delightful fusion of Scandinavian and European culinary practices—an elegant, nutritious, and flavorful steamed salmon soup infused with an aromatic herbal broth, complemented by succulent shrimp and a medley of fresh vegetables. Originating from the coastal regions of Germany and Norway, this dish is traditionally served during Lent and showcases the harmony of fresh fish, delicate herbs, and light yet hearty flavors. Perfect for a special occasion or a nourishing meal on a chilly day, this recipe emphasizes simplicity and freshness, allowing the natural flavors of high-quality ingredients to shine through. Crafted with care, this dish is a celebration of the sea, complemented by fragrant herbs, tender vegetables, and a silky broth. Whether you’re an avid seafood lover or someone seeking a wholesome, comforting bowl, this recipe from Love With Recipes will guide you step by step to create a culinary masterpiece that’s rich in tradition and bursting with flavor.
Needed Equipment
- Large heavy-bottomed pot or saucepan
- Whisk or stirring spoon
- Measuring cups and spoons
- Sharp knife and cutting board
- Soup ladle
- Small bowl for mixing potato starch and cream
- Serving bowls or plates
- Optional: immersion blender for smooth soup texture
Tags
Seafood, Fish Soup, Healthy, Comfort Food, Scandinavian Cuisine, German Cuisine, Herbs, Broth, Seafood Soup, Light Meal, Spring Dish, Lent Recipe
Serving Size
This recipe yields approximately 4 to 6 servings, depending on portion size and appetite. It can be served as a main course for a family dinner or as an appetizer for a gathering.
Difficulty Level
Moderate — requires attention to timing, proper preparation of seafood, and the ability to handle multiple ingredients simultaneously for optimal flavor and texture. The process involves gentle simmering and precise addition of ingredients to preserve delicate flavors.
Allergen Information
- Fish: present in fish fillets and broth
- Shrimp: present in garnishes
- Dairy: milk, cream, and potato starch contain dairy
- Herbs: potential allergen depending on individual sensitivities
Dietary Preference
Gluten-Free: Yes (if potato starch is verified gluten-free)
Low-Carb/Keto: Yes, with minor modifications such as reducing potatoes
Pescatarian: Yes
Course
Soup/Appetizer/Main course (depending on portion size)
Cuisine
Scandinavian, German, Coastal European
Ingredients
In Detail
| Ingredient | Quantity | Notes |
|---|---|---|
| Low-fat milk | 2 liters | Essential for broth base; can substitute with full-fat if preferred |
| Instant fish broth cubes | 6 cubes | In case unavailable in your region, substitute with fish stock or homemade fish broth (see preparation tips) |
| Mixed dried herbs (e.g., lemon thyme, parsley, chives, calendula, fennel, hyssop*) | 3 tablespoons | In Norway, specific herbal blends exist; if unavailable, combine individual herbs as suggested |
| Carrots, sliced | 6 medium | Fresh, firm carrots for sweetness and texture |
| Leek, sliced into rings | 1 stalk | Fresh leek for subtle flavor and color |
| Potatoes, diced into small cubes | 4 medium | Starchy variety preferred for thickening |
| Shrimp (e.g., North Atlantic or snow shrimp), peeled | 200 grams (about 4-5 oz) | Fresh or frozen, deveined |
| Sour cream | 300 ml (about 1¼ cups) | For creaminess and stability |
| Potato starch (or cornstarch) | 1 tablespoon | For thickening; ensure gluten-free if necessary |
| Sugar | 1 tablespoon | To balance flavors |
| Fish fillet (e.g., cod, salmon, or other firm white fish) | 600 grams (about 1.3 pounds), cubed | Fresh, high-quality |
| Salt and pepper | To taste | Adjust seasoning at the end |
| Chili powder | As needed | For a slight spicy kick |
| Paprika powder | As needed | For color and subtle smoky flavor |
Instructions
Step 1: Preparing the Broth Base
Begin by creating a flavorful, aromatic broth that will serve as the foundation for your soup. In a large, heavy-bottomed saucepan, pour 2 liters of low-fat milk. The choice of milk adds a delicate richness that complements the seafood without overpowering it. Next, dissolve the six fish broth cubes into the milk, stirring constantly to ensure they fully dissolve and integrate into the liquid. If you cannot source fish bouillon cubes in your region, the alternative is to prepare a homemade fish stock, which involves simmering fish bones, onion, celery, and herbs for at least 30 minutes, then straining the broth to remove solids and using that as a base. Alternatively, a combination of 1 liter full-fat milk and 1 liter fish stock can be used to emulate the flavor profile.
Add the dried herbs—such as lemon thyme, parsley, chives, calendula, fennel, and hyssop—to the simmering broth. If you have access to the special Scandinavian herb mix, use that as it imparts authentic flavors characteristic of Norwegian cuisine. For those without access, gather the individual herbs and blend them in a small bowl, then sprinkle into the broth.
Bring the mixture to a gentle boil over medium heat. Once boiling, add the sliced carrots and leek rings, along with the diced potatoes. These vegetables will cook in the broth, imparting sweetness, texture, and body to the final dish. Reduce the heat slightly to maintain a gentle simmer, allowing the vegetables to soften and the flavors to meld over the next 10-15 minutes.
Step 2: Incorporating the Cream and Thickening
While the broth and vegetables simmer, prepare a smooth slurry to thicken the soup. In a small bowl, combine the 300 ml of sour cream with 1 tablespoon of potato starch. Whisk thoroughly until the mixture is smooth and free of lumps. To prevent the starch from clumping, add a few spoonfuls of the warm broth into the bowl and whisk again, creating a tempered mixture.
Stir the potato starch and sour cream mixture into the simmering broth gradually, stirring constantly to avoid clumping. Bring the mixture to a gentle boil, which will activate the thickening agents, resulting in a silky, creamy consistency. Once thickened, reduce the heat to low to prevent scorching or curdling.
Step 3: Gentle Cooking of Fish and Seafood
Add the diced fish fillets into the simmering broth. These should be added carefully to avoid breaking apart. Cover the pot and cook gently for approximately 8 minutes. During this time, the fish will poach gently in the hot broth, absorbing flavors and becoming tender. Do not overcook, as fish can become tough and rubbery if exposed to excessive heat.
In the final moments, add the peeled shrimp (or prawns). Stir gently to distribute evenly. Continue cooking for about 2-3 additional minutes until the shrimp turn opaque and pink, indicating doneness. Be attentive to avoid overcooking the seafood, as this will diminish their delicate texture.
Step 4: Final Seasoning
Once the seafood is cooked, taste the soup and season with salt and freshly ground black pepper. For a touch of heat, sprinkle in chili powder and paprika to enhance visual appeal and flavor. Add a teaspoon of sugar to balance out the savory and spicy notes, ensuring a harmonious taste profile.
Adjust the seasoning as needed, keeping in mind that the flavors will intensify slightly as the soup rests. Serve hot, garnished with fresh herbs if desired, and accompanied by crusty bread or traditional Scandinavian flatbread for a complete meal.
Preparation Tips
- Choosing Quality Fish: Use fresh, high-quality fish fillets such as cod, haddock, or salmon. The flavor and texture depend significantly on the freshness of the fish.
- Herb Infusion: To intensify flavor, you can add the herbs early in the cooking process or create a herbal infusion by steeping the dried herbs in hot water before adding to the broth.
- Vegetable Variations: Feel free to add other vegetables like celery, parsnips, or parsnip greens to customize the soup.
- Seafood Variations: Incorporate diced scallops or mussels for more variety. Ensure all seafood is fresh for safety and flavor.
Nutritional Information
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | around 350 kcal |
| Protein | around 30 grams |
| Carbohydrates | around 20 grams |
| Fat | around 15 grams |
| Sodium | variable depending on broth saltiness |
| Fiber | about 4 grams |
| Vitamins & Minerals | Rich in Vitamin A, Vitamin C, iodine, selenium, omega-3 fatty acids |
Tips and Tricks
- Always use fresh seafood for the best flavor and safety. If using frozen fish or shrimp, thaw thoroughly and drain excess moisture before cooking.
- Control the seasoning gradually, tasting after each addition of salt, chili, and paprika.
- For an extra depth of flavor, add a splash of white wine or a squeeze of lemon juice just before serving.
- Keep the heat low during the addition of the fish to prevent breaking apart and ensure gentle poaching.
- Use a good-quality sour cream to enhance creaminess—full-fat varieties yield richer results.
Add-ons and Serving Suggestions
- Fresh chopped dill or parsley sprinkled on top for a bright, herbaceous finish
- Crusty sourdough bread or rye bread served alongside
- Boiled or roasted potatoes as an accompaniment
- Additional lemon wedges for squeezing over the soup
- Serve with a light salad of mixed greens dressed with lemon vinaigrette for a complete meal
Side Dishes
Pair this hearty seafood soup with rustic bread, crusty baguette, or Scandinavian flatbread. A simple side salad with a vinaigrette adds freshness. Roasted root vegetables or a medley of sautéed greens complement the flavors and provide contrast in texture and taste.
Improvements
- Use homemade fish stock in place of broth cubes for a more intense and pure seafood flavor
- Add a splash of cream or crème fraîche at the end for extra richness
- Incorporate seasonal vegetables such as spinach, peas, or leeks for variation
- Introduce aromatic spices such as bay leaves or a touch of saffron for depth
- Experiment with different herbs to tailor the flavor profile to your preferences
Save and Store
The soup can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent separation. Do not freeze, as the texture of seafood and cream may suffer upon thawing. For best results, prepare the fish and seafood fresh when possible.
FAQ
Can I use other types of fish?
Yes, choose firm, white fish such as cod, haddock, or pollock. Salmon adds richness but may alter the traditional flavor profile.
Is this soup suitable for a gluten-free diet?
Yes, provided you use certified gluten-free potato starch and check that broth cubes or stock do not contain gluten.
Can I make this vegan?
Replacing fish milk with plant-based milk and omitting seafood makes it vegan, but the characteristic seafood flavor will be absent. Consider adding seaweed or vegan seafood substitutes for authentic flavor.
Is this recipe suitable for children?
Yes, especially if you reduce or omit the chili powder. It provides a mild, flavorful dish that children will enjoy.
Conclusion
This steamed salmon with herbal broth and seafood, celebrated during Lent in parts of Europe, is a splendid way to enjoy the bounty of the sea with aromatic herbs and wholesome vegetables. Its gentle cooking process preserves the delicate textures of the fish and seafood while the broth, enriched with herbs and cream, offers a comforting yet sophisticated flavor profile. Adaptable and nourishing, this dish exemplifies the essence of coastal European cuisine, beautifully capturing tradition and culinary finesse. Perfect for a special family dinner or an elegant gathering, it invites you to savor the flavors of the ocean in a bowl, expertly prepared with love and care from Love With Recipes.
References
- European Fish Soup Recipes and Traditions — Scandinavian and German Culinary Sources
- Herbal Blends in Scandinavian Cooking — ScandinavianHerbs.com