surprising recipes

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Icelandic fish soup – Fiskasúpa

Fiskasúpa - Icelandic fish soup

Recently I was in Reykjavik, and in a newly opened “Icelandic Street Food” restaurant I had a real good shellfish soup. So I looked for a recipe for a Fiskasúpa to do this at home.


  • 50 gram butter
  • 2 smal onions, sliced finely
  • 1 leek, slice finely
  • 2 stalks of sellery, sliced finely
  • 3 tomatoes, sliced finely
  • 1,5 liter vegetable stock
  • 200 ml cream (optionally)
  • 100 ml sherry
  • 160 ml white wine
  • 3 tablespoons tomato concentrate
  • 3 tablespoons white wine vinegar
  • saffron powder (half a teaspoon)
  • 500 gram nordic fish (salmon, halibut)
  • 400 gram shrimps
  • salt and pepper to taste


  • slice the vegetables fine.
  • Melt the butter in a large pot.
  • Add the onions, leek and seller, and cook for 8 minutes.
  • Add the sherry and the white wine, and let it reduce for another 5 minutes.
  • Add the vegetable stock, the vinegar, the tomato concentrate and the saffron and let it cook for another 15 minutes.
  • Meanwhile cut the fish into large pieces.
  • Add the fish, the shrimps and the tomatoes and let it simmer for another 5 minutes.
  • Add the cream and stir, do not let it boil again.
  • Serve with bread for lunch.




soup of sweet potatoes and lentils


Recently I was in Morokko, and it is kind of tradition that I get inspired by the local kitchen.


  • 2 sweet potatoes (about 500 grams), chopped
  • 6 cloves garlic, minced and crushed
  • 2 large carrots, chopped
  • 1 large red onion, chopped
  • 2 celery stalks, chopped
  • 1 red pepper, chopped
  • 300 grams of lentils
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1 teaspoon curry powder
  • 0.5 tsp paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp turmeric
  • 2 liters vegetable broth
  • 100g spinach, roughly chopped
  • 50 cl lemon juice


  • Heat the vegetable broth, until cooking.
  • Add the vegetables and the spices.
  • Let it simmer for app. 1 hour. Then check the lentils whether they are ready.
  • Take half of the soup, and blend it. Then add it back to the rest.
  • Add the spinach and the lemon juice.
  • Let it simmer for another 30 minutes.
  • Season with salt, pepper and currypowder to taste.
  • Serve with some bread.

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