Creamy Norwegian Fish Soup

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3 tbsp Butter
1 clove Garlic chopped or crushed
5 tbsp All-purpose flour
4 ¼ cups Fish stock
2 Potatoes medium, cut into thin strips
2 Carrots cut into thin strips
1 Leek cut into thin strips
1 cup Milk
Kosher Salt to taste
Black pepper to taste
1 ¼ cups Crème fraîche or sour cream
1 lb Fish fillet, fresh or frozen, half salmon and half cod, cut in cubes
1 cup Shrimp peeled and cooked, optional
1 tbsp Fresh dill or chives, or parsley, chopped

Nutritional information


Creamy Norwegian Fish Soup


This Creamy Norwegian Fish Soup recipe gets maximal flavor out of minimal ingredients, with fish fillet, fish stock, garlic, potatoes, carrots and leeks, adding loads of depth without the need to simmer the soup for hours. Crème fraîche (or sour cream) and milk contribute a creamy texture that’s filling and satisfying. You’ll find fiskesuppe on the menu in almost every restaurant in Norway, where the dish is beloved by locals and tourists alike. And it’s so easy to make at home.

Cube the fish and cut the vegetables into thin strips before you start cooking. In a soup pot, cook the butter and garlic until fragrant. Add in the flour and whisk until smooth, then pour in the fish stock. Add the potatoes, carrots, leeks and 1 cup milk. Season with some salt and black pepper. Simmer until the vegetables are tender. Add the crème fraîche or sour cream to the pot and return to a simmer. Once the soup starts to bubble again, turn off the heat. Add the fish and let it cook in the residual heat of the soup for 5 minutes. Finally, add in the cooked shrimp. Serve immediately, garnished with chopped chives, dill, or parsley. Enjoy!  

To make the Creamy Norwegian Fish Soup, you will need the following ingredients:

Ingridiens for Creamy Norwegian Fish Soup

Steps to make Creamy Norwegian Fish Soup


Melt butter and cook garlic


In a soup pot, melt 3 tablespoons butter and add 1 chopped garlic clove. Cook until the garlic starts to turn golden.


Add flour


Whisk in 5 tablespoons flour.


Add stock


Add 4 ¼ cups fish stock and whisk until there are no lumps.


Add vegetables and milk


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 crème fraîche


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.


Add fish


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.


Add shrimp


Just before serving, add 1 cup cooked shrimp.



Ladle the soup among bowls and garnish with chopped chives, dill, or parsley.

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!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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