Norwegian fiskesuppe is a creamy seafood soup served across Norway, with regional and household versions that vary in their fish, vegetables, and thickness. This version combines cod, salmon, shrimp, leek, carrot, celeriac, and potato in a light cream broth finished with dill and lemon.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) neutral oil, such as canola
- 1 medium leek, white and light green parts only, about 1 cup sliced (150 g)
- 2 medium carrots, peeled and cut into small dice, about 1 cup (150 g)
- 1 cup peeled, finely diced celeriac (130 g)
- 1 cup peeled, finely diced potato (150 g)
- 2 tablespoons (16 g) all-purpose flour
- 4 cups fish stock (950 ml), preferably low-sodium
- 1 cup whole milk (240 ml)
- 1 cup heavy cream (240 ml)
- 1 dried bay leaf
- ¾ teaspoon kosher salt (about 3 g), plus more to taste
- ¼ teaspoon ground white pepper (about 0.5 g)
- 12 ounces skinless cod fillet, cut into ¾-inch pieces (340 g)
- 8 ounces skinless salmon fillet, cut into ¾-inch pieces (225 g)
- 6 ounces cooked, peeled shrimp, thawed if frozen (170 g)
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoons finely chopped fresh dill (about 6 g)
- 1 tablespoon finely chopped fresh chives (about 3 g)
Instructions
- Prepare the ingredients, 20 minutes. Rinse the leek carefully between its layers, then slice it thinly. Cut the carrot, celeriac, and potato into small, even pieces so they become tender at roughly the same time. Cut the cod and salmon into similar-sized chunks and keep them refrigerated while you cook the vegetables. If using frozen shrimp, thaw it in the refrigerator or under cold running water, then drain well. Keep raw fish separate from ready-to-eat ingredients and wash hands, knives, and boards after handling it.
- Soften the vegetables, 6 minutes. Melt the butter with the oil in a heavy pot or Dutch oven over medium heat. Add the leek, carrot, celeriac, and potato. Cook, stirring often, until the leek softens and the vegetables begin to glisten. Keep the heat moderate; the vegetables should soften without browning, which helps keep the soup’s flavor delicate.
- Make the broth, 11 minutes. Sprinkle the flour over the vegetables and stir for 1 minute to coat them evenly. Pour in the fish stock a little at a time while stirring, scraping the bottom of the pot so no flour remains in lumps. Add the bay leaf, salt, and white pepper. Bring the liquid just to a gentle simmer, then cook uncovered for about 10 minutes, stirring occasionally, until the potato and celeriac are nearly tender. A hard boil can make the vegetables break apart and the broth reduce too quickly.
- Add the dairy, 3 minutes. Stir in the milk and cream and bring the soup back to a gentle simmer. Do not let it boil vigorously: high heat can cause a creamy broth to separate, particularly after the fish is added. Taste the broth and adjust the salt or pepper if needed, remembering that the fish and shrimp will contribute their own flavor.
- Cook the fish, about 7 minutes. Lower the cod and salmon pieces into the gently simmering soup and stir once with care so the pieces are surrounded by broth. Cook until the fish is opaque and flakes easily, usually 5 to 7 minutes depending on the size of the chunks. Check the thickest fish piece with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. Avoid prolonged boiling, which can make the fish dry and cause the chunks to fall apart.
- Finish and serve, 3 minutes. Fold in the cooked shrimp and warm for 1 to 2 minutes, just until hot; shrimp that is already cooked needs only reheating. Remove the bay leaf. Stir in the lemon juice, dill, and chives, then taste once more. Serve promptly while the fish is tender and the broth is creamy.
Tips
- Choose a firm fish and cut evenly. Cod holds together well in soup, while salmon adds a richer flavor and color. Halibut or haddock can replace cod, and more cod can stand in for salmon. Keep pieces close to ¾ inch so they cook at a similar pace; much smaller pieces may overcook before larger ones are safe.
- Use a practical celeriac substitute. Celeriac, also called celery root, has a mild earthy flavor and is common in northern European cooking, but it may be hard to find. Use an equal amount of peeled parsnip or extra potato instead. Parsnip makes the soup a little sweeter; potato gives it a softer, more familiar flavor.
- Keep the broth at a gentle simmer. Once the dairy is in the pot, avoid a rolling boil. If the surface is bubbling hard, lower the heat before adding fish. Stir gently rather than constantly so the cooked fish stays in distinct pieces.
- Adjust for salty stock and delicate herbs. Low-sodium fish stock gives you more control; if your stock is already salty, begin with less added salt and correct it at the end. Add lemon and fresh herbs just before serving to keep their bright flavors from fading during simmering.
Serving Suggestions
Serve the soup in warmed bowls with a slice of dense rye bread, sourdough, or crusty bread for dipping. A little extra chopped dill or chives on top gives each bowl a fresh finish, and lemon wedges let diners add acidity to taste. For a simple meal, pair it with cucumber salad or a crisp green salad dressed with a mild vinaigrette; keep side dishes light so they do not overwhelm the seafood.
This soup is filling enough to serve as a main course, especially because it contains potato as well as fish and root vegetables. If you are serving it as part of a larger meal, use smaller bowls and follow it with fruit or a modest dessert. Set out a small dish for bay leaves or any fish bones if your chosen fillets are not completely pin-boned before cooking.
Variations
Norwegian fish soup is not a single fixed formula. Some versions are thinner and more broth-like, while others use additional cream or a little more flour for a richer consistency. This recipe sits between those styles: the flour lightly thickens the stock, and the dairy rounds it out without turning it into a very heavy sauce. For a lighter bowl, replace the heavy cream with an additional cup of milk; the broth will be less rich and slightly less thick.
For a seafood mix, replace some of the cod or salmon with an equal weight of firm white fish, scallops, or extra shrimp. Add raw scallops with the fish and check that they reach 145°F (63°C); cooked seafood should go in near the end only long enough to heat through. Smoked salmon is another option, but use it sparingly and reduce the salt because it is already seasoned. It has a smoky, salty character that changes the soup from the mild version here.
You can also change the vegetables while keeping the cooking method. A small amount of finely sliced fennel works in place of some leek and brings a gentle anise note. If you do not have fresh dill, use a smaller amount of dried dill in the broth, but add fresh parsley or chives at the end for a fresher finish. For a gluten-free version, omit the flour and mix 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water; stir the slurry into the simmering broth before adding dairy. It thickens the soup differently, with a smoother, slightly glossier texture.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The fish will soften somewhat as it sits, and the cream broth may separate slightly, so this soup is at its best freshly made. For easier reheating, store individual portions rather than repeatedly warming the whole pot.
Reheat gently on the stove over low to medium-low heat, stirring carefully so the fish does not break up. Warm leftovers to 165°F (74°C), checking with a food thermometer, as USDA guidance recommends for reheated leftovers. Avoid boiling the soup to get it hot; steady, gentle heating helps limit separation. A small splash of milk or stock can loosen the broth if it thickens in the refrigerator, but it does not replace the need to heat it to 165°F (74°C).
Freezing is possible for up to 2 months, but cream-based seafood soup can separate and the fish can become softer after thawing. For better texture, freeze the vegetable-and-stock base before adding the dairy and seafood, then thaw it in the refrigerator, bring it to a simmer, add the milk and cream, and cook fresh fish in it. If freezing finished leftovers, use a freezer-safe container, leave room for expansion, thaw in the refrigerator, and reheat thoroughly.
Frequently Asked Questions
What fish works best in Norwegian fish soup?
Cod is a dependable choice because it has a mild taste and separates into tender flakes without overpowering the broth. Salmon gives the soup more color and a richer flavor. Haddock, pollock, or halibut can also work; choose skinless, boneless fillets and cut them into similar-sized pieces for even cooking.
Can I use frozen fish or shrimp?
Yes. Thaw fish and shrimp safely in the refrigerator, or thaw sealed portions under cold running water if you are cooking soon. Drain and pat them dry so excess water does not dilute the soup. Frozen fish may release a little liquid, so add it only after it is thawed and drained, and verify the fish reaches 145°F (63°C).
Why did my creamy soup separate?
The most common cause is boiling the soup hard after adding milk or cream. Keep it at a gentle simmer and use moderate heat, especially while the fish cooks. If it separates a little, take the pot off the heat and stir gently; it may look smoother, though the texture may not return completely to its original state.
Can I make the soup ahead?
For the best fish texture, prepare the vegetables and broth ahead, cool them promptly, and refrigerate them separately from the raw seafood for up to a day. Reheat the base, add the dairy, and cook the fish shortly before serving. If the complete soup is already made, refrigerate it within 2 hours and follow the reheating directions above.
Is fish stock essential?
Fish stock gives the soup its characteristic seafood depth, but low-sodium vegetable stock is a practical substitute. The result will taste milder and less distinctly maritime, so season carefully with salt, pepper, and lemon. Avoid strongly flavored stocks that might dominate the delicate cod, salmon, and dill.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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