A Nordic seafood dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Leeks and fennel are both part of the EWG Dirty Dozen, so sourcing these organically can reduce exposure to pesticides.

Ingredients

• 500 g fresh white fish fillets (such as cod or haddock)
• 2 tbsp unsalted butter
• 2 medium leeks, white and light green parts only, sliced
• 1 medium fennel bulb, thinly sliced
• 1 medium carrot, diced
• 3 cups fish stock (ideally homemade)
• 1 cup heavy cream
• 1 tsp salt
• to taste ground white pepper
• 1 tbsp fresh dill, chopped
• 1 lemon, cut into wedges

Method

1. Cut the fish fillets into bite-sized pieces and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add the sliced leeks and fennel to the pan, cooking until they are softened, about 5 minutes.
4. Add the diced carrot and continue to cook for another 3 minutes.
5. Pour in the fish stock and bring to a simmer.
6. Reduce the heat slightly and add the fish pieces, cooking gently for about 5 minutes or until the fish is opaque.
7. Stir in the heavy cream and season with salt and white pepper, heating until just warmed through, but not boiling.
8. Serve the soup hot, garnished with chopped dill and lemon wedges on the side.

Notes

• Cod or haddock work well, but feel free to use any firm white fish available.
• The soup can be made a day ahead, allowing flavors to meld.
• For a dairy-free version, substitute the cream with coconut milk.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nordic recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.