If there is any dishes I miss when being away from Sweden, it is a real Swedish fish soup! Light, yet filling, this really is delicious and so easy to make!

For 4 people

300g White firm fish

1 Yellow onion, chopped

1 Carrot, cut into thin sticks

1 Fennel, cut into thin slices

1 Can crushed tomatoes

3 Garlic cloves, crushed

1/2g Saffron

1tsp Fresh thyme (lemon thyme is particularly great with this)

4tbsp Olive oil

2tbsp Each of chopped fresh dill, chives and parsley

0.7litre Fish or vegetables stock

0.1litre White wine

200g Mussels, fresh or frozen out of their shell

200g Prawns, peeled

Salt and Pepper according taste

  1. Heat the oil in a large pan. Add onion, carrots, fennel, garlic, saffron and thyme. Sauté until onion is soft but not coloured.

  2. Add fish, white wine, stock and crushed tomatoes, simmer for 10 minutes.

  3. Add fresh herbs, salt, pepper, prawns and mussels. Warm through but do not boil after you have added the seafood.

  4. Serve with aioli and home-made croutons.


3-4 Garlic cloves, crushed

1 Egg yolk

0.25litre Olive oil

Few drops Lemon juice

Salt and pepper

  1. Add crushed garlic to a bowl, add egg yolk and stir.

  2. Whisk in olive oil, initially just a few drops at a time and then at even speed.

  3. Add lemon juice, salt and pepper to taste.

  4. It the aioli turns out too thick, you can make it thinner by adding 1tsp of lukewarm water.


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