Lotta’s Fish Soup

21 Oct

This is a soup my oldest friend in the world (known her since I was three!) welcomed us with in her home in the very North of Sweden (Luleå). It is one of the best soups I’ve ever had. My hubby – who – doesn’t – trust – fish dishes ended up loving it just as much. In fact, it’s almost always him making it for us nowadays. The broth alone is to die for, so make sure you make loads of that!



  • Saffron (to taste)
  • Olive oil
  • 1 red onion (chopped)
  • 1 fennel (sliced)
  • 3 cloves of garlic (crushed)
  • 2 cans of crushed tomatoes
  • 30ml dry white wine
  • 1l fish (or chicken) stock
  • 350 grams of potatoes (cut into dice sized squares)
  • 750 grams of white fish cut into smaller sizes (cod, haddock or something similar)
  • 1 pack of cooked prawns (I like the very small ones)
  • Optional: 1 fresh red chilli


Saute onion and fennel in some olive oil and saffron (+ chilli if used).

Add garlic, tomatoes and wine. Let simmer until the sauce thickens.

Add stock and potatoes. Leave it simmering until potatoes are almost cooked.

Add fish and let it cook for three more minutes.

Throw in the prawns to quickly heat through before serving with fresh crusty bread and aioli.


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