Creamy Nordic Seafood Medley Soup
This luxurious Creamy Nordic Seafood Medley Soup combines the freshest flavors of the ocean with rich, velvety cream. Ideal for a cozy evening, this dish highlights tender salmon, succulent scallops, and briny mussels, all infused with aromatic dill. Perfectly seasoned and served warm, this soup captures the essence of Scandinavian culinary traditions while being gluten-free, provided suitable stock and cream are used. A delightful meal for any seafood lover, it's a nourishing choice that warms both the heart and the palate.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
fish stock
800 ml (homemade or good quality)
salmon fillets
400 g (skinned and boned, cut into 3-4 cm cubes)
scallops
8 (cleaned and ready to use)
dill
1 tablespoon (chopped)
mussels
12 (cleaned and debearded)
double cream
250 ml (heavy cream)
Instructions
1
In a large saucepan, pour in the fish stock and bring it to a rolling boil. Once boiling, reduce the heat to maintain a gentle simmer.
2
Carefully add the cubed salmon to the simmering stock, cooking for 3-4 minutes until just opaque.
3
Next, add the scallops and mussels to the pan along with the chopped dill. Allow to simmer until the mussels have opened, about 4-5 minutes.
4
Once the mussels have opened, stir in the double cream and let the soup heat through for an additional 1-2 minutes. Season with salt and pepper to taste.
5
Ladle the soup into warm bowls and garnish with additional dill for an elegant presentation before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Nordic Seafood Medley Soup?
It is a luxurious, velvet-textured soup inspired by Scandinavian culinary traditions, featuring salmon, scallops, and mussels in a dill-infused creamy base.
Is this seafood soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free fish stock and pure double cream without additives.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What type of fish is best for this soup?
Salmon fillets are recommended; ensure they are skinned, boned, and cut into 3-4 cm cubes for the best texture.
Can I use frozen mussels for this recipe?
Yes, you can use frozen mussels, but fresh mussels that have been cleaned and debearded are preferred for the most authentic flavor.
What should I do if a mussel does not open after cooking?
If a mussel remains closed after the 4-5 minute simmering period, you should discard it as it may not be safe to eat.
What can I substitute for double cream?
You can use heavy cream as a direct substitute for double cream to achieve a similar rich consistency.
How long does it take to cook the salmon in the stock?
The salmon cubes should be simmered for approximately 3-4 minutes until they become just opaque.
What kind of stock should I use?
A high-quality homemade or premium store-bought fish stock is recommended for the best depth of flavor.
Can I substitute the scallops with something else?
Yes, if scallops are unavailable, you can substitute them with prawns or extra pieces of white firm fish.
Is fresh dill necessary for this recipe?
Fresh dill is highly recommended as it provides the signature aromatic profile characteristic of Nordic cuisine.
How do I prepare the salmon for the soup?
The salmon should be skinned and boned, then cut into uniform 3-4 cm cubes before being added to the pot.
What is the total amount of fish stock required?
You will need 800 ml of fish stock for this recipe.
At what point do I add the cream?
The double cream should be stirred in after the mussels have opened and the seafood is cooked through.
How long should the soup heat after adding the cream?
Heat the soup for an additional 1-2 minutes after adding the cream to ensure it is warmed through without boiling.
Can I make this soup in advance?
While best served fresh to maintain the texture of the seafood, you can prepare the base in advance and add the seafood just before serving.
How should I season the soup?
Season with salt and pepper to taste just before serving, after the cream has been incorporated.
What garnish is recommended for the final dish?
An extra sprinkle of fresh chopped dill is recommended for an elegant and fragrant presentation.
Is this soup considered healthy?
Yes, it is a nourishing choice rich in protein from various seafood sources and beneficial fats from the salmon.
What size should the scallops be?
Standard cleaned scallops work well; if they are very large, you may want to halve them for bite-sized consistency.
Can I use dried dill instead of fresh?
You can, but use it sparingly (about 1 teaspoon) as dried herbs are more concentrated, and the flavor will differ slightly.
What category of cuisine does this dish fall under?
This dish belongs to Scandinavian and specifically Norwegian cuisine.
Does this soup contain shellfish?
Yes, this recipe contains both mussels and scallops, which are types of shellfish.
How do I know when the mussels are done?
Mussels are done when their shells have fully opened during the simmering process, usually taking 4-5 minutes.
Can I add vegetables to this Nordic soup?
Traditional variations often include leeks, potatoes, or carrots, which can be simmered in the stock before adding the seafood.
How do I store leftovers?
Leftovers should be refrigerated in an airtight container for up to one day, though the seafood texture may change upon reheating.
What is the best way to reheat the soup?
Reheat gently on the stovetop over low heat to avoid overcooking the seafood or curdling the cream.
Can I use shrimp in this medley?
Yes, adding peeled and deveined shrimp during the last few minutes of cooking is a great way to expand the medley.
Is the soup very thick?
It has a velvety, creamy consistency thanks to the 250 ml of double cream, but it remains a liquid soup base.
What side dishes pair well with this soup?
It pairs beautifully with crusty rye bread or traditional Scandinavian crispbreads.