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Fiskesuppe
[Vegan]

JM By: Jenny Marie

Author Bio

Hi, my name is Jenny! I am a thirty-something human female from Manchester in the... Read More

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A steaming bowl of creamy vegan Fiskesuppe, garnished with a dollop of plant-based creme fraiche and served with crusty bread.

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Tofu

Fiskesuppe [Vegan]

Dairy Free

Vegan

There are many plant-based foods that can be used to replace seafood while still capturing that taste you may crave, and this fiskesuppe recipe does a great job of it. The smoked tofu adds the texture you may be looking for, while the dulse provides the fishy taste.

Ingredients You Need for Fiskesuppe [Vegan]

1 large knob vegan butter
8 ounces smoked tofu (drained and pressed)
4 garlic cloves, minced
1 leek, chopped
2 stalks celery, chopped
1 cup chestnut mushrooms, chopped
1 cup oyster mushrooms, chopped
1 1/2 cups stock
1 cup non-dairy milk
3 1/3 ounces plant-based creme fraiche OR 1 small carton non-dairy cream
Salt, pepper, & dulse (or crumbled nori) to taste
Juice of one small lemon

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How to Prepare Fiskesuppe [Vegan]

Begin by heating the butter in your pan, along with the minced garlic and your tofu, chopped roughly into big chunks. You don’t want to fry off the tofu to a crisp – you want it to be soft and squishy like fish.
Add the leek and celery and let sweat over a low heat until softened. Add a splash of olive oil or stock if needed.
Add the mushrooms (and/or other vegetables) and the stock and milk. Add salt, pepper, and dulse.
Cover the pan and let simmer over a low heat for around 30 minutes.
Before serving, mix in the oat fraiche/cream and the lemon juice.
Serve with crusty bread, and a little wee dollop of the leftover creme fraiche on top (or a drizzle of the cream).