I first stumbled upon a Traditional Norwegian fish soup recipe during a chilly trip to the fjords. The steam hit my face, exactly what I needed after hours walking the cliffs. It was simple, nourishing, and immediate comfort.
I love that it is a One pot fish soup, so it fits right into my busiest days. It is the kind of Scandinavian comfort food that does not demand fuss. As a mother juggling design work and family, I need dishes that care for us without a lot of ceremony.
Sometimes I tweak it with dill from my Riga balcony garden. It reminds me of Vilnius Sundays with my mother, and how food can keep a story alive. Try it.
In a soup pot, melt 3 tablespoons butter and add 1 chopped garlic clove. Cook until the garlic starts to turn golden.
Whisk in 5 tablespoons flour.
Add 4 ¼ cups fish stock and whisk until there are no lumps.
Add the potatoes, carrots, leeks, and 1 cup milk and bring to a boil. Season with salt and black pepper to taste. Reduce to a simmer and cook for about 10 minutes until the vegetables are tender.
Add in 1 ¼ cups crème fraîche or sour cream. Bring the soup back to a simmer, and once the soup starts to bubble again, turn off the heat.
Keep the soup on the stove and add 1 pound cubed fish. Let the fish cook in the residual heat of the soup for 5 minutes.
Just before serving, add 1 cup cooked shrimp.
Ladle the soup among bowls and garnish with chopped chives, dill, or parsley.
To make this Creamy fish soup with potatoes and carrots, start with a sturdy soup pot, one with a heavy bottom that holds heat evenly. A Dutch oven works well too.
Use a sharp knife and a solid cutting board to cut potatoes, carrots, and leek into even strips so they cook the same. A whisk helps when you blend the flour in the butter so no lumps form. A ladle for serving finishes the list.
Actually, scratch that. You can skip kitchen shears. A good knife is enough.
I usually use half salmon and half cod, cubed fresh or frozen, because salmon adds richness and cod keeps the texture light. Together they make a High protein fish soup that satisfies without feeling heavy.
Keep the pot at a gentle simmer and add the fish to the hot but not boiling soup, letting it finish cooking in the residual heat for about five minutes. This keeps the fish tender. If you overwork the fish, it gets rubbery. Nobody wants that.
Cook the garlic until it smells soft and golden in the butter, then whisk in the flour for a minute to cook off the raw taste. Stir in milk and later the creme fraiche off the heat so it does not split. If it splits, whisk it back together. I have ruined a pot by rushing it. We ate it anyway and learned from it.
Crisp a couple of bacon strips in the pot before the butter and crumble them in at the end. Swap some potatoes for parsnips for sweetness. It becomes heartier and may become a favorite for winter gatherings.
For a version that focuses more on vegetables, add a handful of spinach or a few kale leaves in the last two minutes. I did this when Mila was teething and wanted something gentle. It still felt like comfort, just greener.
Stir in a pinch of chili flakes with the garlic if you want heat, and finish with a squeeze of lemon. It keeps the soup Scandinavian comfort food at heart, but with a lift that wakes up the flavors.
Ladle into wide bowls and top with chopped dill, chives, or parsley. Rye bread is my favorite for soaking up the broth. Boiled egg halves are nice for extra protein, turning it into a Salmon and potato soup style meal if you want more salmon than cod.
Keep sides light so the soup can sing.
Yes. Swap it for more milk or a spoon of yogurt stirred in at the end. Heat gently so it does not split.
Whisk a little flour with cold water and stir it in, or mash a few pieces of cooked potato in the pot until the texture is right.
Yes. This High protein fish soup keeps well in the fridge for three days. Reheat gently and add a splash of stock if needed. Freeze in portions if you want, though the cream may separate a bit and need whisking.
Increase the salmon and reduce the cod. Cut potatoes larger for heartiness. Simmer carefully so the fish does not overcook.
Replace fish with mushrooms or tofu and use vegetable stock, and add a piece of seaweed if you want a hint of the sea.
This Creamy Norwegian Fish Soup is a healthy, feel-good soup packed with fish, veggies and flavor. Made this recipe? Let us know what you think in the comments below!
