Creamy Norwegian fish soup makes a great meal to share in the winter months. Photo: Tine
Tuck into a bowl of creamy and satisfying norsk fiskesuppe in the days of January.
Norwegian fish soup (fiskesuppe)
Adapted from The Transplanted Baker
- 2 large carrots, peeled and diced
- 1 leek, washed well, and sliced thinly
- 1 potato, peeled and diced
- 2 rutabagas, peeled and diced
- 3 Tbsp unsalted butter, divided
- 2 Tbsp all-purpose flour
- 6 cups good fish stock (substitute fish boullion if needed), warmed
- 1 1/2 pounds fresh fish, skin and bones removed (we recommend salmon, cod or monkfish, but use what you like)
- Handful of peeled and deveined shrimp
- 2 cups milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Juice from 1/2 lemon
- Chives or flat leaf parsley to garnish
In a large stockpot, melt 1 Tbsp of the butter and sauté the carrots and leek over medium heat until softened. Add the remaining 2 Tbsp of butter and let melt, then add flour, stirring quickly to make a roux (this will be the base of your soup). Add the warmed fish stock, potato and rutabaga and turn up the heat to medium high. Bring to boil, then reduce to simmer. Once the vegetables are fork-tender (about 20 – 25 minutes), add the fish and allow to simmer until the fish is cooked through. If using shrimp, add a few minutes after the fish as they require less cooking time. Add the milk and cream, and season with salt and pepper. At the very last minute, add the lemon juice (the soup will separate if you add this before the cream or if the soup is boiling). When you are ready to serve, garnish with the chives or flat leaf parsley (or fresh dill if you have it!). Note: For leftovers, reheat over low heat on the stove. Enjoy!
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