This Icelandic Cod Soup, with White Wine, Apple and Dill Oil recipe was inspired by an Icelandic chef we saw on TV. The programme was Rick Stein’s Long Weekends: Reykjavic and the head chef at the Matur og Drykkur restaurant demonstrated his mother’s traditional Halibut soup. The soup was made with whey, and surprisingly for me mixed dried raisins.
The flavours sounded interesting and I was craving some seafood that particular day. The local fish market wasn’t open to purchase the Halibut, and Halibut isn’t always readily available, along with the whey. I felt compelled to make a version of this dish where the ingredients were easily attainable and it didn’t break the bank. Cod is a good cheaper replacement for Halibut and instead of whey you could go with white wine or white grape juice. The latter being used in the “baby” version of this dish I made for my 14 month old who loves his seafood!
Mixed raisins in a seafood soup sounded quite strange to me, but along with the sliced apple, and apple cubes marinated in dill oil, they really elevate the dish, offering a sweetness that contrasts with the slight sour notes of the lemon.
The dish does take a little preparation including making the dill oil from scratch, but you could make a larger batch and store as you would any flavoured oil. This will cut the preparation time the next time you make this dish, and believe me once you’ve tried it you’ll be returning to it over and again!