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 Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.