| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 24g | 8g | 14g |
| sugars | fibre | protein | salt |
| 5g | 3g | 27g | 1.8g |
Why I Love Swedish Fisksoppa med saffran och aioli
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Every time I make Fisksoppa med saffran och aioli, I am transported to a cozy kitchen in a quaint Swedish village, surrounded by the chill of a Scandinavian winter. This recipe is a warm hug in a bowl, combining the fresh flavors of the sea with the rich warmth of saffron and the creamy luxury of homemade aioli.
Memories in Every Spoonful
The first time I experienced a dish like Fisksoppa med saffran och aioli was during a trip to the coastal towns of Sweden. I was immediately captivated by the combination of fresh seafood and aromatic herbs, flavors that I had yet to encounter in my own Japanese-inspired cooking. This Swedish soup isn’t just a recipe; it’s a tapestry of experiences and memories, each spoonful telling its own story.
Growing up in Seattle, I had access to the freshest seafood and a vibrant food culture that celebrated ingredients from both the land and sea. My Japanese heritage has always influenced my culinary journey, teaching me the importance of technique and the delicate balance of flavors. However, discovering Fisksoppa med saffran och aioli brought a new dimension to my cooking, merging familiarity with a delightful Nordic twist.
Why Saffron and Aioli?
Saffron finds its way into this soup as a comforter and a brightener, offering a golden hue and a unique aroma that elevate the dish to something truly special. The rich, creamy aioli provides a depth of flavor and a silky texture that pairs wonderfully with the briny taste of the shrimp and the firm bite of the white fish.
Inspired by Swedish culinary traditions and chefs like Magnus Nilsson, known for his dedication to Nordic cuisine, this recipe shows how versatile seafood can be when combined with aromatic vegetables and well-chosen spices. Nilsson’s book, “The Nordic Cookbook”, has been a guide in exploring the unique culinary traditions of Scandinavia.
Perfect Pairings
This soup pairs well with other seafood-forward dishes. A fresh Scandinavian-inspired salad with citrus vinaigrette and a side of rustic bread make excellent companions to the Fisksoppa med saffran och aioli. For a complete Nordic meal experience, consider following this soup with a dessert like Swedish almond cake or lingonberry jam-filled pastries.
I love this recipe because it encapsulates the charm of coastal Sweden while allowing me to draw on my roots and the fantastic Pacific Northwest seafood. It’s a celebration of different cultures, all within a wonderfully warming and deeply satisfying bowl of soup.
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What You’ll Need
- 1.5 lbs firm white fish fillets (such as cod or haddock), cut into chunks
- 1 lb shrimp, peeled and deveined
- 2 Tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 leek, sliced thinly
- 2 large carrots, diced
- 1 fennel bulb, sliced thinly
- 4 cups fish stock or seafood broth
- 2 cups water
- 1 cup dry white wine
- 1 cup heavy cream
- 1 tsp saffron threads
- 1 bay leaf
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 3 medium potatoes, peeled and diced
- 1 bunch fresh dill, chopped (for garnish)
- Aioli:
- 2 egg yolks
- 1 cup olive oil
- 2 cloves garlic, finely minced
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- Salt, to taste
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Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic, sliced leek, diced carrots, and sliced fennel. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Step Two
Pour in the fish stock or seafood broth, water, and dry white wine. Add the saffron threads, bay leaf, dried thyme, and diced potatoes. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Step Three
Add the firm white fish fillets and shrimp to the pot. Pour in the heavy cream and stir gently. Let the soup simmer for another 5-10 minutes, or until the fish and shrimp are cooked through. Be careful not to overcook the seafood.
Step Four
While the soup is simmering, make the aioli. In a bowl, whisk together the egg yolks, finely minced garlic, and Dijon mustard. Slowly stream in the olive oil while continuously whisking to emulsify the mixture. Add the lemon juice and salt to taste, and whisk until the aioli is thick and smooth.
Step Five
Ladle the soup into bowls and garnish with chopped fresh dill. Serve with a dollop of aioli on top or on the side. Enjoy your Fisksoppa med saffran och aioli!
