Salmon & shrimp soup

by smth good on February 17, 2011

in fish&seafood,soups

Whenever I try out a new restaurant I grade it by its fish soup (where I can find one on the menu). I am really picky when it comes to fish soups, although I like them all: bouillabaisse, Ostende fish soup, Cullen Skink, the Hungarian and the Romanian fisherman’s soups, the Greek psarosoupa, miso soup. The recipe below is a simple, yet tasty and special fish soup with northern accents – a salmon and shrimp soup.

Utensils: a medium pot

Serves 6-8; prep. time 60 minutes


  • 600 grams salmon fillets, large cubes
  • 600 grams shrimps (steamed & peeled)
  • 4 liters fish stock
  • 0.4 liters cream
  • 2 potatoes, peeled and diced
  • 3 carrots, peeled and coarsely diced
  • 3 celery stocks, diced
  • 1 onion, finely chopped
  • 4 tbsp olive oil
  • 5 cloves of garlic, finely chopped
  • 1 tsp curry powder
  • 2 bay leaves
  • 3 tbsp chopped parsley & 3 tbsp chopped dill (for serving)
  • juice from 2 lemons
  • salt & pepper

Heat up the olive oil in a pot. Add and saute onion, garlic and potatoes for 30 seconds. Add curry powder, bay leaves and fish stock and let it simmer for about 20 minutes.

Add in carrots and celery. Potatoes should be finely diced as they are used in this soup as a thickening agent.

Simmer for another 20 minutes and add the cream.  Bring the soup to a boil and add the salmon cubes.

Simmer for 10 minutes until fish rises up. Add the shrimps, bring to a boil and turn off the heat.

Now, here I put the soup in serving bowls and let the guests add salt & pepper to taste, but also lemon juice and parsley and/or dill. Personally, I add only a pinch of salt and I use extra lemon juice to add flavor. And I choose dill, of course :) .


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{ 11 comments… read them below or add one }

Jessica February 18, 2011 at 7:18 am

What a great photo! And the soup sounds delicious!


Medeja February 18, 2011 at 12:13 pm

This looks luxurious and delicious..Nice recipe :) Nice picture :)


claudia lamascolo/aka pegasuslegend February 18, 2011 at 1:04 pm

Hi there this photo is magnificent lovely dish of soup here!

Breadcrumbs homemade are much more flavorful, as you can add any spices you would like, store bought cost so much more and you can save lots of $ making your own. Hope that answers your questions. They are the same but better… thank you for your visit.


Belinda @zomppa February 18, 2011 at 1:06 pm

What perfect flavors and colors – so impressed.


Kate @ February 18, 2011 at 3:45 pm

Your soup is fit for king! It sounds amazing.


Jenny @ Savour the Senses February 18, 2011 at 4:25 pm

Mmm, I could go to a fish soup this week with all of the snow! Judging a restaurant by their fish soup is interesting I never thought about it the way you did; I like it!


Georgia @ The Comfort of Cooking February 18, 2011 at 5:32 pm

Mmm, this looks so warm and flavorful and wonderful! I love that you combined my favorite fish with my favorite shellfish for this dish… What a great recipe, perfect for warming up this winter.


C1tr4 February 18, 2011 at 7:21 pm

The Picture looks spectacular .. and it’s really tempting dish to try…hhmm…


Grace February 18, 2011 at 10:09 pm

Hello, I like so much your photo, I´am food photographer in México, City


Chef Dennis February 19, 2011 at 8:50 pm

first let me say that picture is amazing!! wow, I hope you sent this to foodgawker and tastespotting!!!
your soup looks so very very good, I am so glad you decided to share this wonderful recipe with us!


smth good February 19, 2011 at 9:02 pm

Thank you all for stopping by and commenting on this recipe.

@Dennis, yes, the photo is on both foodgawker and tastespotting :)


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