Scandinavian flounder and spinach bisque

SmartPoints® value per serving
Total Time
55 min
17 min
38 min
This wonderful dish has the traditional smooth texture and rich texture that bisque-lovers enjoy. The combination of potatoes and low-fat milk create a thick-bodied bisque enhanced by the delicate flounder and herbaceous dill. Easy to prepare and ready in under and hour, this one-pot meal is wonderful warm and also delicious cold making it perfect for serving year-round. Give it some time to sit and the flavors take flight to delight in each bite. Serve with some rye crisps to dip into the soup or alongside a fresh, lemony green salad.


Canola oil

2 tsp

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

2 medium clove(s), minced

Fat free vegetable broth

2 cup(s), fish broth, or bottled clam juice

Uncooked potato(es)

1 pound(s), all-purpose, peeled and cut into 1-inch chunks

Bay leaf

1 leaf/leaves

Table salt

½ tsp

Ground nutmeg

¼ tsp

White pepper

¼ tsp, ground

Uncooked flounder fillet(s)

¾ pound(s), cut into 1-inch pieces

Chopped frozen spinach

10 oz, thawed and squeezed dry

Low-fat milk

1½ cup(s)


¼ cup(s), fresh, chopped


  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until golden, 7–10 minutes.
  2. Add the broth, potatoes, bay leaf, salt, nutmeg, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes. Discard the bay leaf.
  3. Stir the flounder and spinach into the broth mixture; return to a boil. Reduce the heat and simmer until the fish is just opaque in center and spinach is tender, about 3 minutes.
  4. Transfer half of the mixture to a blender or food processor and puree; transfer the puree to a bowl. Repeat with the remaining soup mixture, then return all the puree to the Dutch oven. Add the milk; bring to a simmer, then stir in the dill. Yields generous 1 1⁄2 cups per serving.


If you bought a whole bunch of dill for this recipe, chop the remaining dill and freeze it in small zip-close freezer bags to add to soups, casserole dishes, or dips another time.