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Nordic fish soup in the slow cooker
Soup

Nordic fish soup in the slow cooker

Mild fish soup in the slow cooker with leek, potato and a little cream. Vegetables cook first — fish goes in at the end so it stays moist.

EverydayAutumnWinterSoupSlowcookStandard
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Rate:
230 min total
4 servings
Easy

Ingredients

servings
Units

  • Soup

    • 1.1 lb cod or haddock
    • 14.1 oz potatoes
    • 1 stk leek
    • 2 stk carrots
    • 1 stk celery
    • 4¼ cup fish or vegetable stock
    • about 0.4 cup white wine or extra stock
    • 1 stk bay leaf
    • 1 bundt dill
    • about 0.6 cup cream
    • 1 stk juice of ½ lemon
    • 1 efter smag salt and pepper

Instructions

  1. 1

    Vegetables first

    1. Add potato, leek, carrot, celery, stock, wine and bay leaf to the slow cooker.
    2. Cook on HIGH for 2.5–3 hours (or LOW 4–5 hours) until the potatoes are tender.
    180 min
    HIGH
    SlowCooker
  2. 2

    Fish at the end

    1. Stir in the cream. Add the fish cubes. Cook on HIGH for 20–30 minutes until the fish is just cooked through and flakes easily.
    2. Remove the bay leaf. Season with salt, pepper, lemon and dill. Serve immediately.
    30 min
    HIGH
    SlowCooker

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Details

Nutrition

Calories

320kcal

Protein

28g

Fat

14g

Carbs

18g

Serving Size

400ml

Dietary

Allergens

FishMilk

Serving

Suggestions

  • • Serve immediately while the fish is still moist.

Side Pairings

  • • Rye bread.

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Chill quickly. Best eaten the next day — fish soup is at its best fresh. Reheat until steaming hot.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze without cream and fish if possible; add fresh fish when reheating. Otherwise expect softer texture.

Reheating

  • • Stovetop: Heat gently until steaming. Avoid long boiling of the fish.

Tips

Preparation

  • • Check the fish for bones before it goes in the pot.

Cooking

  • • Fish is done when opaque and flaking. Overcooking dries it out.

Serving

  • • Plenty of dill at the end — that is the Nordic note.

Variations

Flavor

  • A few prawns in the last 10 minutes add seafood flavour.

Health

  • Skip the cream, or use a splash of milk — for less fat.

Method

  • Do not cook the fish from the start — it dries out and falls apart.
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