Icelandic version of soupe de poisson is lighter and much more fruity than the Brittany version with several langoustines floating in the broth. Definitely a delicacy rather than the spicy rouille French recipe I grew up with. This was at the Fishmarket restaurant - another highlight of the Reykjavik culinary scene. Dining out in Reykjavik can be an expensive proposition, but we have no regrets tasting the best in town as we prepare to leave for Akureyri up North on the arctic circle!
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