When I was in the Faroe Islands, one of my favourite meals was at Fiskastykkið in Sandavágur. Their fish soup was delicious and flavourful! I tried to re-create it with the fish soup recipe using herb oil. However, I also decided to try a variation using coconut milk instead of cream. Additionally, I changed some of the herbs and spices. I call this the Asian fish soup recipe, which is a variation from the original. The initial steps including making the fish broth are the same.
With the coconut milk and curry powder, this soup reminded me of Thai food. Feel free to experiment with the spices to your taste. The yellow curry powder also gave this soup a nice golden colour.
Ingredients
Fish Stock
3 litres water
Head and bones from a whole white fish (sea bream, sea bass or cod)
1 onion
1 clove of garlic
Handful of parsley
2 bay leaves
1 tsp black whole peppercorns
Fish Soup
2.5 litres of fish stock
1 can (400ml) coconut milk
400g salmon fillets, skinned
400g white fish fillets, skinned
2 cloves garlic, minced
1 onion, diced
1 Tbsp olive oil
2 carrots, cut into small cubes
2 potatoes, peeled and cut into small cubes
1-2 Tbsp chopped chives
2 tsp fresh thyme leaves
1 Tbsp curry powder
2 bay leaves
Handful of parsley, chopped
1 tsp salt or more to taste
Pinch of white pepper
Squeeze of lemon (optional)
Instructions
First, prepare the fish head and bones. If the fish is small then you may want to use two fish. Save the fish fillets for the soup. Remove the gills and wash blood from the head and bones. Put the head and bones into the stock pot. Next, add the water and all other stock ingredients. Bring to a boil and skim off the froth, discarding with a spoon. Reduce to a simmer and let simmer for about 30 minutes. Then remove from heat, strain the broth and set it aside.
While the stock is simmering, prepare the soup ingredients. In a medium bowl, sprinkle the fish pieces lightly with salt.
In a separate large pot, saute the onion and garlic in olive oil over medium-low heat until they are soft. Mix in the curry powder. Then add in the fish stock, coconut milk, potatoes, carrots, chives, thyme, and bay leaves. Bring to a boil and then lower to a simmer for about 10 minutes or until potatoes are soft. Season with salt and white pepper. Then add the fish pieces. Cover and poach for about 2-3 minutes. Add a squeeze of lemon (optional). Then serve the soup in bowls, sprinkled with chopped parsley and serve with a side of bread.
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