Salmon and White Fish Soup with Dill Oil
A flavorful fish soup made with salmon, white fish, potatoes, vegetables, tomatoes, olives, and small capers. White wine, vinegar, and lemon juice add brightness, while fresh dill and dill oil finish the soup.
Equipment
- Large saucepan or soup pot
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 300 g (10½ oz) salmon fillet cut into bite-sized pieces
- 300 g (10½ oz) white fish fillet cut into bite-sized pieces
- 500 g (1.1 lb) potatoes peeled and cut into chunks
- 2 medium carrots sliced
- 1 red bell pepper chopped
- 1 leek sliced
- 2 celery stalks chopped
- 2 garlic cloves finely chopped
- 800 g 2 cans (28 oz) crushed tomatoes
- 2 tbsp tomato purée
- 1 liter (4¼ cups) fish or vegetable stock
- 1 dl (⅓ cup + 1 tbsp) dry white wine
- 1-2 tbsp white wine vinegar
- 75 g (2½ oz) pitted black olives 2½ oz
- 2 tablespoons small capers drained
- Salt and black pepper to taste
- 2 tbsp fresh lemon juice
- Fresh dill for serving
- Dill oil for serving
- Olive oil for cooking
Instructions
- Heat a little olive oil in a large saucepan. Add the leek, carrots, celery, potatoes, and red bell pepper. Cook over medium heat for 5–7 minutes, until the vegetables begin to soften.
- Add the garlic and tomato purée. Cook for about 1 minute, stirring.
- Add the white wine and the white wine vinegar. Bring to a boil.
- Add the crushed tomatoes. Bring to a boil.
- Reduce the heat and simmer until the potatoes are almost tender, about 15–20 minutes.
- Add olives and capers. Season with salt and black pepper.
- Add the salmon and white fish and simmer gently until just cooked through, about 5 minutes, depending on the size of the pieces.
- Remove from the heat and stir in the lemon juice. Taste and adjust the seasoning if needed.
- Serve hot with fresh dill and a drizzle of dill oil (see notes).
Notes
- This recipe works with different firm white fish. Cod, haddock, pollock, perch, and zander are all good choices.
- Add the fish towards the end of cooking so it stays tender and doesn't become overcooked.
- The capers and olives add saltiness, so taste the soup before adding too much salt.
- Adjust the amount of white wine vinegar and lemon juice to taste. They add acidity that balances the tomatoes and rich fish flavor.
- Add the lemon juice just before serving to keep its fresh flavor.
- The recipe for dill oil: https://cookingwithella.com/pan-fried-white-fish/
- The dill oil can be left slightly textured or strained until smooth and clear, depending on your preference.