Friday, November 15, 2019

Broget Fiskesuppe #FishFridayFoodies

It's time for Fish Friday Foodies again.  This time round Camilla of Culinary Adventures is our hostess and she suggested Soups and Stews from around the World. 

And I mean, Hello, I had to make something Danish.
No questions, if's and's, or buts.

I made this, it's called Broget Fiskesuppe.
Broget Fiskesuppe

I also had a tin of smoked mussels a friend had given me, and a dim memory came out and waved a little flag and reminded me of a soup I once tasted that had smoked mussels in it.

So I did what any self respecting person would do, well, anyone who has a FB group like mine called Dansk Mad og Opskrifter (Danish Food and Recipes), I asked the members if anyone had the recipe using smoked mussels. 
And one of the members, David Wilde came through and gave me the following recipe.
Broget Fiskesuppe
Broget Fiskesuppe

I have to say this isn't quite how I remember the soup I  had before, I loved the broth in this but honestly, I really don't care for multiple types of seafood in the same dish unless it's something stuffed with crab.

I will be trying this again, but instead, I'll use crab and shrimp together, no fish and no mussels.
I also think that the broth would be good with chicken and sausage. It never hurts to have a basic soup stock, that you can add various bits and pieces to. 

I  did make a few changes to the original recipe, adding some cayenne and turmeric as well as more curry.  

Broget Fiskesuppe

Yield: 4 generous servings
prep time: 10 Mcook time: 20 Mtotal time: 30 M
This is an interesting mixture of fresh and canned seafood. I served it in a bowl, but I think it would go great over some hot rice or pasta.


  • 1 large onion,
  • 1 large clove of garlic,
  • 1 leek, chopped
  • 4 tablespoon butter, divided in two
  • 1/2 tsp curry,
  • 1tsp paprika,
  • 1/2 tsp. Turmeric
  • 1/2 tsp. Cayenne
  • 4 tbsp flour,
  • 11/2 Liter  water, (4 1/2 cups water)
  • about 2 dcl. white wine vinegar or apple cider vinegar. ( I used 6 tablespoons of white wine vinegar)
  • 4 tomatoes, chopped
  •  400 grm. fish fillets (just under a pound)
  • 80-100 grm. shrimps, (fresh or frozen)(1/4-1/2 lb)
  • 1 small ds. mussels. ( I can smoked mussels)
  • chopped fennel or parsley ( I used Curry Leaf and Tarragon)


How to cook Broget Fiskesuppe

  1. Chop the onion, leek and garlic and saute until the onion turns translucent in 2 tablespoons of butter.  Add the water, chopped tomatoes, curry, paprika, wine vinegar, cayenne and turmeric to the pan.  Bring to a boil, and simmer until the vegetables are done,  about 20 minutes.  Take an immersion blender to the soup, and blend.   Mix the remaining butter and flour together and whisk into the soup, bring to a boil, turn heat down and  then add the fish fillets and shrimp. Let cook for about 3-5 minutes or until the shrimp and fish are cooked.  Take off of the heat and add the drained can of mussels.  Sprinkle some chopped tarragon or parsley and fennel on top and serve. 
  2. I used some cooked fish and shrimp and basically just heated them in the broth. 
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I love that you shared something Danish. I mean, of course you had to, right?!? I can't wait to try this, Sid.

    1. You know I had to. I loved the broth/soup part of this, and will be making it again, but will use crab and shrimp instead, because I like both of those together. Although, other meats might work quite well here as well.

  2. This sounds delicious, especially that broth! Looking forward to trying it with your changes.

    1. That broth was to die for. And I will be trying it with a few changes.

  3. Why on Earth did you choose to go Danish LOL....Thanks for sharing this recipe. I am a fan of all the seafood together in one dish so it sounds wonderful to me.

    1. I have absolutely no idea, wink. I'm not a fan of many seafoods together in a dish, but the broth, OMG was so tasty.


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