Fiskesuppe
A delicately creamy Norwegian fish soup built on a fish-stock base with leek, carrot, and potato, lightly thickened with a butter-and-flour roux and enriched with cream. Mixed white fish and salmon are poached gently at the very end so they stay tender, with fresh dill and a touch of vinegar to finish.
Seafood
⚠ Contains: Dairy, Fish, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1L fish or shellfish stock
- 1 leek, sliced
- 2 carrots, diced
- 2 potatoes, diced
- 1/2 celeriac, diced (optional)
- 2 tbsp butter
- 2 tbsp flour
- 250ml heavy cream
- 100ml whole milk
- 400g mixed firm white fish (cod or haddock), cut into chunks
- 200g salmon, cut into chunks
- 1 tsp white wine vinegar
- Pinch of sugar
- Fresh dill, chopped
- Salt and white pepper, to taste
Steps
- Melt the butter in a large pot and saute the leek, carrot, celeriac, and potato until slightly softened, about 5 minutes.
- Sprinkle in the flour, stir to coat the vegetables, and cook 1 minute.
- Gradually whisk in the fish stock, bring to a simmer, and cook until the vegetables are tender, about 15 minutes.
- Stir in the cream and milk and return to a gentle simmer.
- Add the vinegar and a pinch of sugar to balance the richness; season with salt and white pepper.
- Add the fish chunks and poach gently for 4-5 minutes until just cooked through, without letting the soup boil hard.
- Stir in fresh dill and serve hot.