Norwegian · Dinner · Easy
Norwegian Fish Soup (Fiskesuppe)
- Total
- 50 min
- Prep
- 20 min
- Serves
- 6
- Calories
- 345
Tender white fish and shrimp in a creamy broth with thin strips of carrot, leek and potato, brightened by a final sprinkle of chives.
A small roux gives Norwegian Fish Soup (Fiskesuppe) enough body to carry the vegetables without becoming heavy. Creme fraiche adds a gentle tang, balancing the sweet shrimp and mild fish.
Slice the vegetables thinly so they soften before the seafood goes in. Keep the final simmer gentle and use cooked shrimp only at the end, when they need warming rather than prolonged cooking.
Method
Melt butter in a soup pot over medium-low heat. Cook leek and garlic for until softened. Stir in flour and cook for .
Gradually whisk in fish stock, then milk. Add potatoes, carrots, salt and black pepper; simmer gently for until the vegetables are tender, stirring frequently.
Stir in creme fraiche and add cod. Cook over low heat for until the fish flakes easily and reaches 145°F.
Add the cooked shrimp and warm for without boiling. Sprinkle with chives and ladle into bowls.
Forkue tips
- Sour cream can replace creme fraiche; stir it in over low heat to keep the broth smooth.
Storing and reheating
Refrigerate for up to 2 days. Reheat slowly, stirring around the fish pieces and adding a little milk if the broth has thickened.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Norwegian Fish Soup (Fiskesuppe): FAQ
Can I use raw shrimp?
Yes. Add peeled raw shrimp with the cod and cook until opaque throughout rather than adding them at the end.
Can I freeze the soup?
The dairy may separate and the potatoes can become grainy. Refrigerating and eating it within two days gives a better texture.
How do I store and reheat Norwegian Fish Soup (Fiskesuppe)?
Refrigerate for up to 2 days. Reheat slowly, stirring around the fish pieces and adding a little milk if the broth has thickened.
How long does Norwegian Fish Soup (Fiskesuppe) take?
About 50 min in total: 20 min prep and 30 min cooking.
What do I need to make Norwegian Fish Soup (Fiskesuppe)?
The key ingredients are cod, garlic, potatoes, carrots, leek and butter, plus pantry basics.
Any tips for Norwegian Fish Soup (Fiskesuppe)?
Sour cream can replace creme fraiche; stir it in over low heat to keep the broth smooth.
