Name: Halibut and Saffron Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 Tbsp unsalted butter; 1/2 white onion (chopped); 1 leek (sliced); 1 small bulb fennel (halved and thinly sliced); 1 bunch baby parsnips (peeled and sliced); 1 cup dry white wine; 2 cups water; 2 cups stock (fish is best, I used chicken); 2 bay leaves; 2 big pinches saffron; 1 tsp sea salt; 1 tsp white pepper; 1 cup heavy cream; 2 tsp tomato paste; 4 Tbsp lemon juice ((1 large lemon)); 3/4 lb halibut filet (cut in bite sized chunks); 1/3 cup fresh dill leaves

Halibut and Saffron Soup ~ wine, saffron, lemon, dill and fish come together to make a healthy and delicious Scandinavian soup, the golden color is fabulous.

Halibut and saffron soup is so unique!

Saffron is such an interesting ingredient, but so hard to describe. I wish I was one of those people who can take a sip of wine and come up with ‘mossy’ or ‘muscular’ right off the bat, but I’m not. The flavor and aroma of saffron is wonderful, but I’m at a loss to describe it. It’s officially said to have a slightly bitter, ‘hay-like’ flavor, which doesn’t really do it justice, but I can’t give you an alternative. It’s one of those times where words aren’t relevant. I love that.

It’s no secret that I love fish, and chowders and soups are some of my favorite ways to enjoy it.

This recipe is a version of a classic Scandinavian soup. It has a base of wine, stock and cream and a generous amount of saffron to give it a distinctive flavor as well as color. I accented mine with dill.

I came across baby parsnips at the market yesterday, so they went into the soup, along with leeks, onion, and fennel. The pale vegetables provide flavor, texture, and a neutral base for the color of the saffron to shine through.

This soup isn’t thick and heavy like a chowder, but the cream gives it substance. It’s the perfect late summer early fall dish. I would have served this soup with Buckwheat Biscuits, but I was out of buckwheat flour, so I made plain biscuits. Crusty bread would be great as well.

I highly recommend this soup, and I’m definitely going to do more experimenting with fish and saffron. Salmon would work here as well, and you can vary the vegetables. This is a winner in my book, I hope you try it.

Halibut and Saffron Soup

4.05 from 22 votes

Halibut and Saffron Soup ~ wine, saffron, lemon, dill and fish come together to make a healthy and delicious Scandinavian soup, the color is fabulous!

Print Recipe Rate Recipe

Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour

Servings: 4

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Ingredients

4 Tbsp unsalted butter
1/2 white onion, chopped
1 leek, sliced
1 small bulb fennel, halved and thinly sliced
1 bunch baby parsnips, peeled and sliced
1 cup dry white wine
2 cups water
2 cups stock, fish is best, I used chicken
2 bay leaves
2 big pinches saffron
1 tsp sea salt
1 tsp white pepper
1 cup heavy cream
2 tsp tomato paste
4 Tbsp lemon juice, (1 large lemon)
3/4 lb halibut filet, cut in bite sized chunks
1/3 cup fresh dill leaves

Instructions
Melt the butter in a heavy bottomed pot over medium heat. Sauté the vegetables in butter for about 15 minutes, until they start to soften.
Add the wine to the vegetables, then the water, stock, bay leaves and saffron. Crush the saffron between your fingers as you add it. Season with salt and pepper and bring up to a simmer. Cook gently for about 15 minutes,
Add the cream, tomato paste, and lemon juice, and bring back to a boil. Check the seasoning, and then add the halibut and dill. Cover the pan and turn off the heat. The fish will gently poach in the heat of the soup. Let sit for about 15 minutes.
At this point you can serve the soup, or, better yet, let it cool and refrigerate it for a few hours to give the flavors a chance to develop, then reheat gently before serving. Be sure to taste it to adjust the seasonings, and throw on some fresh dill sprigs at the last minute.

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Course: Soup
Cuisine: Scandinavian
Author: Sue Moran
Keyword: fish, fish soup, gluten free, halibut, healthy

Nutrition
Serving: 1 · Calories: 483 kcal · Carbohydrates: 16 g · Protein: 19 g · Fat: 34 g · Saturated Fat: 21 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 0.5 g · Cholesterol: 139 mg · Sodium: 1198 mg · Potassium: 860 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 2336 IU · Vitamin C: 21 mg · Calcium: 115 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Questions and Reviews

Debs @ The Spanish Wok says:

This sounds so delicious.

Yasmeen says:

Fantastic. This is something we could use on our table right now – it’s just so soggy and cold out. I’m with you in loving fresh fish, and during this time of year, a saffron-laced chowder sounds heavenly. I’m bookmarking this one.

Helene @ French Foodie Baby says:

This soup looks just wonderful, I’m salivating, adding it to my recipe to do list! Thanks so much 🙂

Tricia @ saving room for dessert says:

This sounds very nice Sue. It is also very beautiful – the color, textures, all make it a very intriguing bowl of deliciousness. Have a nice weekend.

Ellen B Cookery says:

Now this is a soup I’ve got to try! YUM!

Eileen says:

I can definitely see the saffron’s influence in that super-yellow soup! Halibut and parsnip sounds like a great, light-but-earthy combination. I will definitely have to try it!

Rebecca Subbiah says:

lovely soup bookmarked and would love to learn more Scandinavian recipes

Katherine @ eggton says:

This looks freakishly good. Oh my gosh. Seriously.

Kate says:

You describe your dishes perfectly, even that elusive saffron seasoning. I always want a taste to satisfy my imaginings. The color of the soup in your light blue bowl is gorgeous. Always a visual delight visiting your kitchen.
I see fennel in the third photo. Was that in the soup? I have 2 small bulbs and wondered what you thought of a switch out for the parsnips?

T says:

as a huge saffron fan, this sounds tremendously delicious!

4.05 from 22 votes (18 ratings without comment)