Fish Soup – Basic Recipe

A classic take on fish soup found in “Fisk og Skalldyr”
(Fish and Shellfish) published by
Hjemmets Kokebokklubb in 1980
Fish soup - Basic Recipe

Fish soup with vegetables is a delicacy. And it is inexpensive food because the basic broth is boiled on fish heads, skin and bones.

Here you got a basic recipe, which can be varied with different species of fish. For example, choose cod, haddock, pollock or whiting.

6-8 servings
Preparation: 15-20 min.
Cooking time: Total about 1 1/2 hour
Fish broth can be frozen.


1 cod head

300-400 g fish bone, skin,
a neck piece and a tail piece
Salt, pepper, onions

2 carrots, 1 bunch of parsley

1 bay leaf, 1 twig of thyme

2 leeks, 2-3 potatoes, 1/2 celery, potatoes
1-2 cloves garlic, 1 tablespoon butter


[1] Cook the cod head, the neck piece, bones and skin in 2-3 liters of water, add 1 tablespoon salt, 2 teaspoon whole black pepper, 1 sliced onion and a bouquet garni of 1/2 bunch of parsley, green leek leaves, a celery leaf, bay leaf and if prefered, a twig of thyme, fennel or a few stalks of lemon balm. Let it boil for 45-60 min. and sieve the broth. Pick the meat off the cod head and the neck piece.

[2] Rinse and salt the tail piece and pour over so much salty fishing broth that it just covers it. Let the fish simmer over low heat until it is firm. Remove skins and bones, cut the meat into small pieces and sieve the broth.

[3] Clean the other vegetables, cut them into small pieces and saute in melted butter over low heat for 6-8 minutes. Add both portions of sieved broth, add crushed garlic and finely chopped parsley and cook until the vegetables are tender. Warm the fish meat in the soup and add more seasoning if needed.

Server the fish soup hsteaming hot with flat bread or wholemeal bread.