Smoked Salmon Soup with Saffron
My Swedish aunt Lotta often makes fish soup for dinner. My cousin is known for once having said “are we allowed to eat this fancy in the middle of the week?” It’s true that the soup feels luxurious, thanks to the addition of saffron.
Fish soups are quite common in Sweden, and often have a few types of seafood, like cod and then some shrimp. In one of my Swedish cookbooks, the fish soup that has saffron in it is specifically called Fisksoppa till fest, ie “Fish Soup for a Party.”
The addition of saffron does give this soup a very “fancy” kind of feel to it. But besides that, it’s really an adaptable, what-do-you-have-on-hand kind of soup. As all soups should be. [Sidenote: If you are looking for ethical, online sources for saffron, Rumi Spice and Curio Spice Co. are great options.]
This is a paired down recipe from the traditional Swedish soup, which usually has other types of fish and seafood in it. I’ve done that so it’s a little less extravagant, good for weeknights. Really, it’s a “no recipe” recipe. In fact, when I asked my mom if she could give it to me, she said this:
“Use something starchy, like potatoes, parsnips or sweet potatoes. Some onion. Milk and a little cream. Whatever fish you want. Smoked salmon is nice. If you don’t have saffron use curry powder.”
That’s not really the type of recipe that you can share with someone when they ask for it, so I have made a more official one that’s based off of using one can of smoked salmon (or about that amount). I usually have a jar from Drifters Fish in the cupboard.
There are lots of adaptations you can make to this depending what you have, but the essential components are the smoked salmon and saffron, which is what bring the flavor.
I’ve made this with cream and I’ve made this with coconut milk. Both are delicious.
I’ve made this when I had no potatoes, but chopped up a lot of carrots and celery instead.
I’ve made this with vegetable broth, but usually just have water on hand.
I’ve added a leek or two.
I’ve added fennel.
I’ve even added a little diced yellow pepper.
I’ve served this with chives on top, and other times with fresh dill.
You get the idea. You get to tweak this as you see fit.
Smoked Salmon Soup with Saffron
Makes: 4 to 5 portions
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 to 3 stalks celery, finely chopped
2 to 3 potatoes (or a mix of starchy root vegetables like sweet potatoes, parsnip, etc), cut into small cubes
1/4 to 1/2 teaspoon (a nice big pinch) saffron threads, crushed (crush the threads with your fingertips or place in a bowl and use the back of a spoon)
4 cups water
1 1/2 cups (360 ml) coconut milk (1 can) or heavy cream
5 to 7 ounces (140 to 200 grams) smoked salmon, cut into small pieces
Salt + pepper to taste
Other potential additions:
Fresh salmon or other fish, like cod or halibut
Shrimp
Tinned mussels
Dill
Fennel
Carrots
Preparation:
Place the olive oil in a stock pot over medium heat. Add the finely chopped onion, garlic, and celery and cook until onion is translucent and celery has softened. Add the potatoes and saffron and cook for a few more minutes.
Add the water and bring to a boil. Reduce the heat, and simmer until the potatoes have softened, then add the coconut milk or cream and bring back to a boil. Add the smoked salmon and cook for about 3 or 4 more minutes.
Season with salt and pepper.
When ready to serve the soup, top with freshly chopped chives, dill, parsley, aioli, or just serve as-is.
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