Fish Soup (Fisk Soppa)


  • 1 cup (225 ml/ 226.7g) fish stock
  • 1 cup (225 ml/ 226.7) water
  • 1/4 teaspoon (1 ml/ .18g) saffron
  • 1 teaspoon (5 ml/ 6.08 g) salt
  • 1 teaspoon (5 ml/2.37g) white pepper
  • 1/4 cup (59 ml/ 28g) dry white wine
  • 1/2 cup (118 ml/ 66.5 g) parsnips, chopped
  • 8 oz (226.7 g) white fish (cod), loosely chopped
  • 1 egg yolk, beaten


Heat the fish stock and water in a saucepan over medium-high heat until boiling. Reduce to a simmer. Add the saffron, salt, white pepper, white wine and parsnips and boil for 5 minutes. Add the white fish and cook for 5 minutes. Add the egg yolk by slowly pouring it in, and stirring the soup vigorously so the egg is effectively disbursed in the soup. Test the soup and salt and pepper more to taste if needed. Serve hot.

Base recipe makes two servings of 15 oz (425.2 g) a piece.

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About This Recipe

This is an easy and cozy soup to warm you up on chilly days. Use the macronutrient adjuster to add 1/2 cup heavy cream or coconut milk to the base recipe for a creamier, more chowder like version. Smaklig måltid!

Recipe Macros per Serving

Protein: 24.53 gram(s)

Carbs: 7.93 gram(s)

Fiber: 1.95 gram(s)

Fat: 3.89 gram(s)

Calories: 178.23

Net Carbs: 5.98 gram(s)