- 3 tbsp Butter
- 1 clove Garlicchopped or crushed
- 5 tbsp All-purpose flour
- 4 ¼ cups Fish stock
- 2 Potatoesmedium, cut into thin strips
- 2 Carrotscut into thin strips
- 1 Leekcut into thin strips
- 1 cup Milk
- Kosher Saltto taste
- Black pepperto taste
- 1 ¼ cups Crème fraîcheor sour cream
- 1 lb Fishfillet, fresh or frozen, half salmon and half cod, cut in cubes
- 1 cup Shrimppeeled and cooked, optional
- 1 tbsp Fresh dillor chives, or parsley, chopped
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:
Steps to make Creamy Norwegian Fish Soup
1 | Melt butter and cook garlic | 3 |
In a soup pot, melt 3 tablespoons butter and add 1 chopped garlic clove. Cook until the garlic starts to turn golden. | ||
2 | Add flour | 2 |
Whisk in 5 tablespoons flour. | ||
3 | Add stock | 2 |
Add 4 ¼ cups fish stock and whisk until there are no lumps. | ||
4 | Add vegetables and milk | 10 |
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. | ||
5 | Add crème fraîche | 2 |
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. | ||
6 | Add fish | 5 |
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. | ||
7 | Add shrimp | 1 |
Just before serving, add 1 cup cooked shrimp. | ||
8 | Serve | |
Ladle the soup among bowls and garnish with chopped chives, dill, or parsley. | ||
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