Icelandic Fish Soup

One chilly afternoon in Reykjavik, a couple of us decided to stop at a local café for lunch. Icelandic Fish Soup sounded like the right thing to order. It was thick, delicious, and, with a hunk of good bread, made a fine meal. I had discovered that, in Iceland, curry is a common seasoning for fish dishes or sauces, and the soup I had that afternoon was flavored with curry. The restaurant would not part with their recipe, but I think I have come pretty close to duplicating the flavor and texture of the soup. However, at the restaurant, the milk would have been half cream, and they probably used butter for sautéing the onions (Iceland, which is self-sufficient in dairy, likes butter). You can add these Icelandic touches, or try the still hearty and delicious but slightly lighter version below.

Icelandic Fish Soup

1/4 –1/2 cup olive oil
2 cloves garlic, chopped
2 Tbs. fresh parsley, chopped (or 1 Tbs. dry)
2 large onions, coarsely chopped
2 lb. red-skinned potatoes, cut into chunks
1 Tbs. curry powder
1 generous cup blunt-cut green beans
1 generous cup sliced carrots
1 tsp. salt
2 lb. cod, or other firm, white fish, skinned, deboned, and cut into large pieces
2 cups milk
salt and pepper to taste

Iceland

Steam, Snow and Sunshine in Iceland

When I visited Iceland in mid-February, it was actually a little warmer than Chicago. Iceland’s winters average around 28–34 degrees, with the country’s proximity to the Arctic Circle offset by the warmth of the Gulf Stream. Iceland’s wild wind adds a challenge of its own, but it does keep things moving, so the weather can change quickly.

There are several advantages to visiting Iceland in the winter. It’s off-season and costs less than half of a summer visit. You don’t have tourists clustering around everything and appearing in all your photos. Iceland is really beautiful in the snow. And it’s great to watch people’s reactions when you tell them you’re going to Iceland in February.