Fiskisúpa is one of Iceland's most comforting weeknight dinners. The broth takes on a beautiful golden colour from curry powder — a signature touch in modern Icelandic fish soups — while mixed North Atlantic fish poaches gently in cream at the very end.
Ingredients
- 500g mixed firm fish fillets (cod, salmon, and halibut work beautifully), skin removed and cut into 3cm cubes
- 1 large leek, white and light green parts only, thinly sliced and washed
- 1 red or yellow bell pepper, diced
- 1 tbsp mild curry powder
- 40g butter
- 1 litre good-quality fish stock (homemade or store-bought)
- 200ml heavy cream (38% fat)
- Salt and freshly ground white pepper, to taste
- Fresh dill or chives, to garnish
- Dark rye bread (rúgbrauð), to serve
Preparation
- Melt the butter in a large heavy pot over medium heat. Add the leek and pepper and cook gently for 6–8 minutes until softened but not browned.
- Stir in the curry powder and cook for 1 minute until fragrant — the fat should turn a deep golden colour.
- Pour in the fish stock, bring to a simmer, and cook uncovered for 15 minutes to marry the flavours.
- Reduce the heat to low, stir in the heavy cream, and season with salt and white pepper.
- Slide in the fish cubes and poach gently for 4–5 minutes until just opaque and flaking. Do not boil once the cream is added.
- Ladle into warm bowls, garnish with dill or chives, and serve immediately with buttered rye bread.
Chef's tips
- Add the fish at the very end — overcooking is the most common mistake and turns the texture rubbery.
- For a lighter version, replace half the cream with whole milk.
- A squeeze of lemon at the table brightens the curry notes without overpowering the fish.
About Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.