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Norway · Soup

Heather & Hannah’s Fiskesuppe

Creamy cod, shrimp & vegetable fiskesuppe. Based on three recipes, Heather’s adjustments, and Hannah’s fine sense of knowing exactly what it still needs.

A blue bowl of creamy fish soup with herbs, and a thick slice of bread alongside
The soup in the blue bowl, with bread.

Method

  1. Melt butter in a pot over medium heat.
  2. Add flour and whisk 1–2 minutes to form a smooth roux (no browning).
  3. Add the vegetables next, coating with the roux: carrots, fennel, leek, potatoes.
  4. Cook 5–10 minutes, stirring occasionally, until they start to soften and smell sweet.
  5. Slowly add fish stock while stirring and whisking until smooth.
  6. Bring to a gentle simmer.
  7. Simmer 10–15 minutes until tender.
  8. Add shrimp, cook 2–3 minutes until pink.
  9. Add cod and salmon, simmer 3–4 minutes until it just starts to flake.
  10. Lower the heat, then stir in crème fraîche.

To serve

  • Season with salt and pepper to taste.
  • A squeeze of fresh lemon juice.
  • Finish with chives and dill.