Fiskesuppe - Creamy Norwegian Fish Soup
Fiskesuppe is more than just a soup—it’s a taste of Norway in a bowl. Creamy, comforting, and full of fresh seafood flavors, this dish is perfect for any occasion. Whether you’re making it for a cozy family dinner or a special gathering, it’s sure to impress!
Equipment
- 1 Dutch oven
Ingredients
- 6 tablespoons flour to thicken the soup
- 3 carrots chopped
- 3 parsnips chopped
- 4 potatoes chopped
- 5 cloves garlic minced
- ½ celery root sliced
- 1 leek sliced
- 1.5 pounds salmon cubed
- 1 pound shrimp
- 4 tablespoons heavy cream
- 6 cups fish broth
- 5 tablespoons chives chopped
- 5 tablespoons butter
- 2 egg yolks
Instructions
- Gather the Ingredients: Prepare and measure all ingredients before you start. This ensures a smooth and efficient cooking process.
- Prepare the Roux: In a large pot over medium heat, melt the butter. Add the minced garlic and stir until fragrant. Gradually add the flour, one tablespoon at a time, stirring constantly to create a smooth mixture. Cook for 1-2 minutes until the roux turns slightly golden but not browned.
- Add the broth: Slowly pour in the fish broth, stirring continuously to prevent lumps. Bring the soup to a gentle simmer.
- Cook the Vegetables: Add the leek, carrots, parsnips, celery root, and potatoes to the pot. Season with salt and pepper, then stir well to coat the vegetables in the roux. Cover and let simmer for 10 minutes, stirring occasionally.
- Incorporate the Cream and Egg Yolks: In a small bowl, whisk the egg yolks. Stir them into the soup, then slowly pour in the heavy cream, stirring constantly for a smooth, creamy texture. Reduce the heat to low and let the soup warm through, making sure it does not boil. Adjust with salt and pepper to taste.
- Add the Seafood: Gently add the cubed salmon and let it cook for 5 minutes. Then, stir in the shrimp and cook for another 2 minutes, just until the shrimp turn pink and opaque. Season with salt and pepper if needed.
- Add the Chives: Stir in the chopped chives and let the soup simmer uncovered for 10 more minutes to allow the flavors to blend.
- Finish and Serve: Remove from heat and let the soup rest for 1 minute before serving. Enjoy hot with crusty bread or traditional Norwegian flatbrød.
Video
Notes
- Use Fresh Seafood – Fresh salmon and shrimp will give the best flavor. If using frozen seafood, thaw it properly before adding it to the soup.
- Don’t Rush the Roux – Stirring the flour in slowly and cooking it just until golden helps prevent a raw flour taste and ensures a smooth, creamy texture.
- Slowly Add the Broth – Pouring the broth in gradually while stirring prevents lumps and creates a well-blended soup base.
- Cut Vegetables Evenly – Chopping the vegetables into similar sizes ensures they cook evenly and don’t become too soft or too firm.
- Avoid Overcooking the Seafood – Salmon and shrimp cook quickly, so keep an eye on them to prevent them from becoming tough or rubbery.
- Season in Layers – Add salt and pepper at different stages of cooking to build balanced flavor rather than over-salting at the end.
- Let It Rest Before Serving – Letting the soup sit for a minute off the heat allows the flavors to fully meld together.
- Serve with the Right Bread – Norwegian flatbrød or a crusty baguette pairs perfectly, soaking up the creamy soup while adding a nice texture contrast.
Nutrition
Calories: 574kcal