There is something utterly indulgent, almost decadent about this dish. I imagine a soup like this being served in posh seaside hotels to bourgeoisie and nouveau riche on a break from the city life back in the day. Be it or not, the Creamy Seafood Soup is seriously delicious. It is also very versatile: cook a basic version with just fish for a mid week meal or upgrade with shrimp or langoustine for a fancy starter at your next dinner party.
The Flavour Affair:
Fish Stock + Aromatics + White Wine + Cream + Saffron + Seafood + Dill
A combination of aromatics, fruity white wine, sweet mellow cream, floral saffron and fresh, grassy dill creates an elegant, sophisticated flavour profile.
Fish Stock: while ready made versions are available at store, I recommend making one yourself. It is very simple, and you choose what goes in. You will need some fish bones and heads, and/or shrimp shells for a more intense taste.
Aromatics: this is your chance to infuse the dish with a lot of extra flavour. Aromatics are an important part of both stock and the soup itself. For the stock, my favourite additions are garlic, onion, fennel, bay leaf, leeks and parsley. You can also pop in a carrot and a celery stalk. The stock is later strained so no need to worry about chopping. For the soup itself, we typically use shallots, garlic, leeks and celery.
White Wine: a light Sauvignon Blanc works well here. Mildly acidic, it enlivens the dish and leaves a fresh fruity trail with a hint of citrus.
Cream: thickens the soup and accentuates the warm, deep notes of cooked leeks, shallots and garlic.
Saffron: imparts sweet, slightly sour and somewhat bitter notes and a golden hue. Saffron is a powerful spice, so use sparingly.
Seafood: in its simplest form, this soup can do with just white fish. Cod or similarly firm fish, like grouper or hamour, works best. But if you have a chance, include one or more of types of shellfish – it will enhance the flavours with briny oceanic notes. Clams are the most popular choice, and you can also add shrimps or prawns. Some fancy versions feature langoustines or even a lobster.
Dill: a very popular herb in Scandinavian cuisine where this recipe is originally from. Fresh, grassy, with a hint of licorice, it creates a prefect finishing touch.
Preparation Tips for Creamy Seafood Soup with Dill and Saffron:
There are two parts in this recipe: making the stock and cooking the soup. You can prepare the stock in advance, then freeze or refrigerate it. It needs little or no supervision – just let it simmer for good 1.5-2 hours. The soup itself requires about 25 minutes hands on time.
The Stock:
- Good quality, robust fish stock adds a lot of flavour to this dish. That’s why I highly recommend to go for a home made version. Most supermarkets sell fish bones and heads. If at some point of time you happen to cook prawns or shrimp, reserve a few heads or shells and freeze them. Then later on you will be able to use them for the stock together with fish bones.
- Place fish bones, heads, shrimp shells and heads into a large bowl and cover with 2-2.5 litres of water. Add whole aromatics and a tea spoon of black peppercorns. Bring to a boil, then lower the heat and simmer for 1.5-2 hours.
- Don’t be shy with aromatics and spices. In case you find the flavour too strong in the end, simply add a splash of water.
The Creamy Seafood Soup:
- Start by prepping the vegetables: thinly slice shallots, garlic, leeks and celery and set aside.
- Prepare the seafood. Clean the shrimps and cut fish fillets into chunks, thoroughly rinse the clams. Whenever the time allows, soak the clams in salted water for 1-2 hours before cooking. This will help get rid of the sand that will otherwise end up on your teeth.
- Precook the clams: place them it into a saucepan, cover and leave for 5 minutes over medium heat. Remove, strain and reserve the liquid. This will further help to ensure there are no particles of dirt or sand left.
- Place a few saffron threads into a bowl with 3 table spoons of water and set aside.
- Saute the vegetables in butter for a few minutes to release the aromas. At this point of time, you can add a table spoon of flour if you want the soup to be slightly thicker.
- Then, add the white wine and allow for the alcohol to evaporate by simmering until the liquid has reduced and a fragrant trail develops.
- Next, add the shrimps, cream, stock and saffron water and cook for about 5 minutes.
- Lastly, pop in the clams and fish. Cook for 3-4 minutes longer until the fish is done.
Serve sprinkled with dill and a white baguette for dipping into the delicious broth!
Note: While you can refrigerate or freeze the stock, the ready soup does not do too well in the fridge and is best consumed immediately. Try to portion it in a way that doesn’t leave leftovers.
Looking for more recipes for scrumptious creamy soups? Check out my Chicken Coconut Soup, Wild Mushroom and Cauliflower Cream Soup or Butternut Squash Soup with Ginger and Prawns!
.
Creamy Seafood Soup with Dill and Saffron
Equipment
- 1 large cooking pot
- 1 large saucepan
Ingredients
For the stock
- 500-700 g fish bones and/or heads and shells from 6-8 large shrimps
- 4 cloves of garlic smashed
- 1 yellow onion
- 1 small fennel bulb
- 1 leek
- 1 carrot
- 2 bay leaves
- A few parsley stalks
- 1 tsp black peppercorns
For the soup
- 15-20 clams thoroughly cleaned (see notes)
- ~ 600-700g mixed shrimp and white fish fillets see notes
- 1 leek white part only, about 10cm
- 1 shallot
- 2 cloves of garlic
- 12-15 cm celery stalk
- 1/3 tsp saffron threads
- 1 tbsp plain flour
- 50 g butter
- 150 ml dry white wine see notes
- 100 ml double cream
- 1.5 l fish stock
- Fresh chopped dill
- White baguette for serving
Instructions
- Make the stock by simmering the fish bones and/or shrimp shells for 1.5-2hrs in 2-2.5l of water together with spices and aromatics. Strain and use immediately, or cool down to room temperature and freeze.
For the soup:
- Thinly slice garlic cloves, shallot, leeks and celery and set aside.
- Place saffron threads into a small bowl and pour over 3 tbsp of water water. Leave to infuse.
- Place the clams into a small pot or saucepan (no oil needed), cover and cook for 5-7 minutes. Discard the water and set aside.
- Clean the shrimps and cut the fish into smaller pieces.
- Melt the butter in a large saucepan. Sauté shallots, garlic, leeks and celery for a few minutes. Add the flour and stir well to combine.
- Add the the white wine and simmer for a few minutes until the alcohol evaporates.
- Add the shrimps, stir and simmer for a few more minutes before adding the stock, saffron water and cream. Cook for further 5 minutes.
- Pop in the clams and the fish and cook for another 3-4 minutes until the fish is done.
- Serve sprinkled with dill and a white baguette on the side.
Notes
- Thoroughly cleaning the clams is essential for avoiding grains of sand on your teeth. Rinse the clams first under cold water. If the time allows, soak them in a bowl of salted water (30g of sea salt for each 1l of water) for 1-1.5 hours. Then rinse again.
- Firm white fish like cod, grouper or hamour works best.
- Use a light white wine with notes of fruit and citrus, such as Sauvignon Blanc.
- While you can refrigerate or freeze the stock, the ready soup does not keep well and is best consumed immediately.
