01 Feb World Recipe: Danish Fish Soup
From the cold coasts of Denmark comes this traditional fish soup—a comforting dish that combines the freshness of the sea with the warmth of vegetables slowly cooked over low heat. In Danish cuisine, soups hold an important place, especially during winter, and this version stands out for its mild, aromatic, and deeply homely flavour. The sand smelt, together with the fragrance of saffron and the natural sweetness of carrots, creates a simple yet characterful preparation, perfect for enjoying on cold days or as a starter for a special meal.
Ingredients:
4 fresh sand smelts, cut into pieces
1/2 cup oil
1 onion
3 leeks (white part only)
3 carrots
1 tbsp chopped parsley
A pinch of saffron
2 litres fish stock
Preparation:
Start by frying the pieces of sand smelt in hot oil until they turn golden. Remove and set aside. Slice the onion thinly, chop the leeks, and peel and slice the carrots.
Sauté the vegetables in the same oil until they begin to soften. Add the fish stock, cover the pot, and cook over low heat for 20 minutes to concentrate the flavours.
Then add the reserved fish and the parsley, bring the mixture to a quick boil, and stir in the saffron. Serve hot to enjoy its full aroma and depth.
