Fiskesuppe (Norwegian Fish Soup)
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The Tale of Fiskesuppe (Norwegian Fish Soup)
This creamy fish soup reflects Norway's long coastal fishing heritage, rooted in everyday fisherman and village cooking that made use of the day's catch alongside cream and root vegetables. It remains a comforting staple in Norwegian home kitchens with no single documented point of origin.
Ingredients
Scale:· 4 servings
- 600 g firm white fish fillets (cod or haddock), cubed
- 200 g shrimp, peeled
- 4 cups fish or vegetable stock
- 1 cup heavy cream
- 1 leek, sliced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 tablespoons butter
- 1 tablespoon flour
- 1 tablespoon fresh dill, chopped
- Salt and white pepper to taste
Instructions
- 1Melt the butter in a large pot and gently saute the leek, carrots, and celery for 5-6 minutes until softened but not browned.
- 2Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute.
- 3Gradually whisk in the fish stock to avoid lumps, then bring to a gentle simmer.
- 4Simmer for 10 minutes until the vegetables are tender and the soup has thickened slightly.
- 5Stir in the cream and bring back to a gentle simmer.
- 6Add the cubed fish and simmer gently for 5-6 minutes until just cooked through.
- 7Add the shrimp and cook for another 2 minutes until pink and warmed through.
- 8Season with salt and white pepper, stir in the fresh dill, and serve hot with crusty bread.
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