Recipe 11: Simple fish soup

Fish soup preparations

This quick and simple fish soup will warm you on a cool day. This time I had two help chefs assisting me in the kitchen. We talked about starting to rate the recipes and give some more of our opinions on them. Not all of what is presented in this old Swedish cookbook are recipes that I would personally recommend. As mentioned in the beginning, the idea is to cook through all of the recipes in the book. You can expect praise when something is good and “meh” when something is just average (as well as warnings if something would turn out to be horrific).

This particular recipe would get a 3+ rating (at a scale of 1 to 5 where 1 is disgusting and 5 is delicious). Simply put, it’s okay, but not the most amazing fish soup I ever tried. For an ordinary Wednesday evening it works out just fine.

Swedish Fish Soup

Cooking time including preparations: 20-30 minutes
Portions: 4


  • 400 g frozen fish filet (I used pollock)
  • 1 l water
  • 1 – 1 1/2 fish stock cube(s)
  • 1/2 tsp salt
  • 5 potatoes
  • 3 carrots
  • 1/2 leek
  • 1 1/2 tbsp wheat flour
  • 2 1/2 dl milk
  • 1 dl cream
  • parsley


Dissolve the fish stock cube in the water and let it heat up until boiling.
Heating up fish stock
Cut the fish in cubes and put them in the stock.
Removing fish from stock
Lower the heat and allow the fish to simmer for 5-10 minutes. Remove the fish and put aside on a plate.
Chopping leek
Cut the carrot and leek in small pieces. Put them in the stock and allow them to boil for a few minutes, then add the potatoes.
Adding vegetables to fish soup
Mix milk, cream and flour and stir into the soup. Allow it to cook a few more minutes.
Puring in milk, cream and flour in the fish soup
Finally add the fish and the parsley (chopped).
Fish soup served on glass plate

Here is the original recipe:
Recept fisksoppa

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Veronica is the founder of With one foot in the past and one in the future she takes inspiration from older aesthetics and ideas to apply them in updated form today. She is passionate about teaching timeless skills and believes that the world needs more polymaths.

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