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Creamy Norwegian fish soup with salmon, cod, shrimp, carrots, leek, dill, and green dill oil.

Creamy Norwegian Fish Soup (Fiskesuppe)

A silky Norwegian-inspired fish soup with cod, salmon, shrimp, root vegetables, herbs, and a subtle sweet-sour finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4 generous bowls
Course: Dinner / Main Course, Soup
Cuisine: Norwegian
Calories: 340
Ingredients Method

Ingredients
  

Soup base
  • 2 tbsp (28 g) Unsalted butter
  • 1 medium leek, diced (about 1½ cups or 120 g)
  • 2 medium carrots, cut into matchsticks (about 1 cup or 150 g)
  • 3½ oz Celeriac, cut into matchsticks (about ¾ cup or 100 g)
  • 2 tbsp (16 g) All-purpose flour
  • 3 cups (710 ml) Low-sodium fish stock
  • 1 cup (240 ml) Whole milk
Finishing the broth
  • ¾ cup (180 ml) Heavy cream
  • 1 tsp (4 g) Sugar
  • 1 tbsp (15 ml) Apple cider or white wine vinegar
  • ½ tsp (3 g) Fine sea salt
  • ½ tsp (1 g) Ground white pepper
Seafood
  • 8 oz (225 g) Cod, cut into 1-inch/2.5-cm chunks
  • 8 oz (225 g) Salmon, cut into 1-inch/2.5-cm chunks
  • 4 oz (115 g) Cooked peeled shrimp
Herbs
  • 2 tbsp Chopped dill
  • 2 tbsp Chopped chives
Garnish (optional)
  • ½ cup (120 ml) neutral oil
  • 1 cup (20–25 g) loosely packed fresh dill
  • 1 small pinch sea salt

Method
 

Make the soup
  1. Melt the butter in a 4-quart pot over medium heat. Add the leek, carrot, and celeriac, and cook for 5 minutes, stirring, without letting them brown.
    Leek, carrot, and celeriac cooking in butter in a pot for Norwegian fish soup.
  2. Stir in the flour and cook for 1 minute. Gradually whisk in the stock, then the milk. Bring to a gentle simmer (about 185–195°F/85–90°C) and cook for 8–10 minutes, until the vegetables are tender.
    Milk being whisked into the vegetable and fish stock base for Norwegian fish sou
  3. Lower the heat. Stir in the cream, sugar, vinegar, salt, and white pepper. Do not let the soup boil hard.
  4. Add the cod and salmon. Poach gently for 4–6 minutes, or until the thickest pieces reach 145°F/63°C. Add the cooked shrimp for the final 60–90 seconds.
    Chunks of cod being added to creamy Norwegian fish soup with salmon and vegetables.
  5. Fold in the dill and chives. Taste for salt and acidity, then ladle into warm bowls.
    Fresh dill and chopped chives being added to creamy Norwegian fish soup with salmon, cod, and shrimp.
Optional garnish
  1. Blend the 1 cup dill and ½ cup oil until very smooth and bright green. For a cleaner restaurant-style finish, strain it through a fine-mesh sieve; for a more rustic version, leave it unstrained.
  2. Drizzle about 1 teaspoon over each bowl just before serving.
    Dill oil being drizzled over creamy Norwegian fish soup with salmon, cod, shrimp, and fresh dill.