Hygge is a Danish concept focused on enjoying the comfortable and cozy things in life, and this salmon soup recipe will bring you comfort and coziness in spades. Salmon in soup may seem like a strange concept, but this recipe is an adaptation of a popular Finnish dish known as lohikeitto. The cold-water fish lends this Scandinavian-inspired soup a boatload of heart-healthy omega-3 fats, and using evaporated milk adds richness with fewer calories than heavy cream. This is also a great place to use wild salmon, which will hold up well to the gentle simmering and not dry out as it can with higher-heat cooking methods.
Nordic Salmon Stew
- 1 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 cup dry white wine
- 2 cups chicken or fish broth
- 2 medium Yukon Gold potatoes, cubed
- 1 tsp. dried thyme
- Kosher salt and black pepper
- 1 cup evaporated milk
- 1 pound raw salmon, cubed
- 2 Tbsp. fresh dill leaves
Heat oil in a large saucepan over medium heat until shimmering. Add onion, carrots, and celery; cook until onion has softened, about 6 minutes.
Pour in 1 cup white wine and increase heat to medium-high. Boil until liquid is reduced by about half, about 10 minutes.
Add broth, potatoes, thyme, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a boil, reduce heat, and cover. Simmer until potato is tender, about 20 minutes.
Stir in evaporated milk and salmon. Cook over low heat just until salmon is cooked through and liquid is steaming, but not boiling. Stir in dill just before serving.