Norwegian Soup Recipes: Creamy Fish Soup to Make at Home

Norwegian fiskesuppe is a creamy fish soup made with mild white fish, root vegetables, broth, and fresh herbs; versions vary by region and household. This practical version combines cod and salmon for a satisfying bowl, with a gentle, lightly thickened broth that lets the fish and dill shine.

Ingredients

2 tablespoons (28 g) unsalted butter
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium leek, white and light-green parts only, rinsed and thinly sliced, about 1½ cups (150 g)
1 medium carrot, peeled and diced, about 1 cup (130 g)
1 cup (120 g) peeled, diced celery root (celeriac)
1 cup (150 g) peeled, diced potato
2 tablespoons (16 g) all-purpose flour
5 cups (1.2 L) fish stock, preferably unsalted or low-sodium
1 bay leaf
1 cup (240 ml) heavy cream
12 ounces (340 g) skinless cod fillet, pin bones removed and cut into 1-inch (2.5 cm) pieces
12 ounces (340 g) skinless salmon fillet, pin bones removed and cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) fresh lemon juice
½ teaspoon fine salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons (6 g) chopped fresh dill, plus extra to serve
1 tablespoon (3 g) chopped fresh chives, optional

Instructions

Prepare the vegetables and fish. Rinse the leek carefully between its layers, since grit can collect there, then slice it. Dice the onion, carrot, celery root, and potato into small, fairly even pieces so they soften at roughly the same rate. Check the fish for bones and cut it into 1-inch pieces. Keep the fish refrigerated while you begin the soup. Allow about 25 minutes for this preparation and measuring.
Soften the vegetables. Melt the butter in a heavy soup pot or Dutch oven over medium heat. Add the onion, leek, carrot, celery root, and potato. Cook for about 7 minutes, stirring now and then, until the leek and onion look softened but have not browned. If the butter begins to darken or the vegetables stick, lower the heat and stir in a tablespoon of water.
Make the broth. Sprinkle the flour over the vegetables and stir continuously for 1 minute to coat them and cook off the raw flour taste. Gradually pour in the fish stock while stirring so the flour disperses smoothly. Add the bay leaf, salt, and pepper. Bring the liquid to a gentle simmer, which usually takes about 3 minutes, then simmer uncovered for 12 minutes. Stir occasionally. The potatoes and celery root should be nearly tender when pierced with a knife; if they are still firm, give them another 2 to 3 minutes before adding the fish.
Add the cream and fish. Lower the heat so the broth is barely simmering. Stir in the cream, then gently add the cod and salmon. Cook for 5 to 7 minutes, moving the fish carefully once or twice so the pieces cook evenly without breaking apart. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). The fish should be opaque and separate easily into flakes. Avoid a hard boil, which can make the fish break up and the cream broth look rough.
Season and serve. Remove the bay leaf. Stir in the lemon juice, dill, and chives if using. Taste the broth and add salt, pepper, or a little more lemon as needed. Ladle into warm bowls, taking care to distribute fish and vegetables among the servings, and finish with extra dill.

Tips

Choose fish that will hold its shape. Cod, haddock, pollock, and other firm white fish work well. Salmon adds color and a richer flavor, but you can use all white fish if preferred. Fresh or thawed frozen fillets both work; thaw frozen fish in the refrigerator and pat it dry before cutting.
Use celery root if you can find it. Celeriac is a knobbly root vegetable with a mild, earthy flavor that suits Nordic-style soups. Peel it generously and use the firm interior. If it is unavailable, substitute an equal amount of diced parsnip or turnip. Parsnip makes the broth sweeter, while turnip gives it a more peppery edge.
Keep the simmer gentle. Once the fish goes in, bubbles should be small and occasional, not vigorous. A rolling boil can break the fish into crumbs and may cause the cream to separate. Stir around the fish rather than through it, and stop cooking as soon as the thickest pieces reach 145°F (63°C).
Adjust salt at the end. Fish stocks vary a lot in saltiness, and some contain enough that the measured salt is unnecessary. Start with the amount listed, then taste after the soup is finished. If using salted stock, leave out the initial salt and add it only if needed.

Serving Suggestions

Serve the soup hot in deep bowls with a generous scattering of dill and, if you like, a little extra black pepper. A squeeze of lemon at the table is useful for anyone who wants a brighter broth. Norwegian-style meals often pair a creamy soup with bread, so offer rye bread, crispbread, or a crusty loaf for dipping. Butter on the side is simple and satisfying, while a small green salad with a tart vinaigrette adds a fresh contrast.

For a fuller meal, serve modest portions of soup before a plate of boiled potatoes or steamed vegetables. The recipe already contains potato, so extra starch is not essential; bread is usually enough. If serving guests, warm the bowls with hot water and dry them before ladling. This small step helps the soup stay comfortably hot while people eat, especially if the room or serving dishes are cool.

Variations

Use one kind of fish: Replace the cod and salmon with 24 ounces (680 g) of cod, haddock, or another firm fish. Using only salmon makes the soup richer and more strongly flavored, so a squeeze of lemon and a little extra dill can help balance it. Whichever fish you choose, cut it into similar-sized pieces and cook it only until it reaches the safe temperature.

Add shrimp: For a seafood variation, replace 4 ounces (115 g) of the fish with peeled, cooked shrimp. Stir the shrimp in during the final 1 to 2 minutes, just long enough to heat it through; prolonged cooking can make it rubbery. If you use raw shrimp instead, cook it until opaque and firm, and check that it reaches 145°F (63°C). Keep seafood refrigerated until it goes into the pot.

Make a lighter broth: Substitute half-and-half for the heavy cream for a less rich soup. Keep the heat low after adding it, since lower-fat dairy is more likely to look grainy if boiled. The broth will be thinner and less velvety. For a dairy-free version, use olive oil instead of butter and an unsweetened, unflavored plant-based cooking cream; flavor and thickness will depend on the product.

Change the vegetables: Parsnip, a little fennel, or extra carrot can replace some of the celery root. Keep the total quantity of vegetables close to the recipe so there is enough broth to cook them. Fennel brings a mild anise note, while parsnip is sweeter. Frozen peas can be added in the last 2 minutes, but avoid adding a large amount of watery vegetables that would dilute the broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow airtight container. The soup keeps for 3 to 4 days in the refrigerator. For the best texture, reheat only the portion you plan to eat: warm it gently in a saucepan over low to medium-low heat, stirring carefully, until it reaches 165°F (74°C). Do not let it boil hard, because reheating can make the fish break apart and the cream separate.

You can freeze the soup, but cream-based broth and cooked fish may become grainy or softer after thawing. If you plan to freeze portions, a better approach is to prepare the vegetable-and-stock base without the cream or fish, cool it promptly, and freeze it in a sealed container. Use frozen soup within about 2 to 3 months for best quality. Thaw it overnight in the refrigerator, bring the base to a simmer, add cream and fresh fish, and cook the fish to 145°F (63°C) before serving. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

What is Norwegian fish soup made of?
Norwegian fish soup, often called fiskesuppe, commonly combines fish with vegetables in a broth enriched with cream or milk. Ingredients and thickness vary from place to place and from one household recipe to another. This version uses cod, salmon, leek, carrot, celery root, potato, fish stock, and dill for a creamy but still spoonable soup.

Can I make this soup with frozen fish?
Yes. Thaw the fish in the refrigerator, not on the counter, then pat it dry before cutting it into pieces. Drying helps keep extra water from thinning the broth. Add the thawed fish near the end and cook it gently until a thermometer confirms 145°F (63°C) in the thickest pieces. Avoid adding frozen blocks directly to the pot, since they can cool the broth unevenly and overcook the vegetables while they thaw.

How can I thicken Norwegian fish soup?
The flour cooked with the butter and vegetables gives this recipe a light, smooth thickness. For a thicker bowl, mash a few softened potato pieces against the side of the pot before adding the fish, or simmer the vegetable broth uncovered for a few extra minutes. Avoid mixing flour directly into the finished soup, which can leave lumps, and do not simmer the soup for a long time after adding the fish.

Can I make the soup ahead?
You can prepare and refrigerate the vegetable-and-stock base for up to 2 days, then reheat it and finish the soup with cream and fish shortly before serving. This approach preserves the fish’s texture better than fully cooking the soup in advance. If you have already made the complete soup, cool and refrigerate it within 2 hours and use it within 3 to 4 days, reheating gently to 165°F (74°C).

What can I use instead of fish stock?
Use mild vegetable stock or water with a small amount of seafood bouillon if fish stock is unavailable. Choose a low-sodium option when possible, since the broth reduces slightly and the fish itself has a delicate flavor. Water produces a lighter, less savory soup; you can make up some of that depth with a little extra dill and lemon, then taste carefully before adding more salt.

Why did my cream soup separate?
A high boil, especially after cream is added, can cause the broth to look separated. Keep the soup at a gentle simmer and avoid prolonged boiling. If it has separated slightly, take it off the heat and stir gently; it may come back together, although the fish could break into smaller pieces. The soup is still suitable to eat if it has been handled safely and reheated to 165°F (74°C).

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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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