Creamy white fish soup with root vegetables, shrimp, and fresh herbs. A staple of coastal Norwegian cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fresh dill, croutons
Accompaniments: crusty bread
Instructions
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1
Melt butter in a large pot, add leek and carrots, cook 5 minutes until softened.
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2
Stir in flour, cook 1 minute, then gradually add fish stock while stirring to avoid lumps.
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3
Add potatoes, simmer 10 minutes until nearly tender. Pour in cream.
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4
Add cod cubes, simmer 5 minutes. Add shrimp, cook 2 minutes more. Season with salt and white pepper, garnish with fresh dill.
Did You Know?
Every coastal town in Norway claims to make the best fiskesuppe, and recipes vary dramatically from north to south.
Chef's Notes
Equipment Tips
- large pot
- ladle
- cutting board
Garnishing
fresh dill, croutons
Accompaniments
crusty bread
The Story Behind Fiskesuppe
Fiskesuppe is a quintessential expression of Norway's deep connection to the sea. Coastal communities have been making versions of this creamy fish soup for centuries, using whatever the daily catch provided.
The dish exemplifies the Norwegian approach to seafood: fresh, simply prepared, and respectful of the ingredient's natural flavor. The creamy base serves to warm and sustain rather than mask the fish.
Modern fiskesuppe has become a staple in Norwegian restaurants and homes alike, with each region adding its own twist. Northern versions might feature king crab, while southern coastal recipes lean toward shellfish and lighter broths.
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