Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Thaw it completely and pat it dry before adding it to the soup.
LUNCH
Creamy Norwegian Fish Soup with Root Vegetables (Fiskesuppe)
Warm up with a bowl of this traditional Norwegian fish soup, known as Fiskesuppe. This comforting recipe combines flaky white fish and a medley of earthy root vegetables in a luxurious, creamy broth, making it an ideal meal for cooler weather.
HOW TO MAKE IT
Let's cook.
01
Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat.
02
Add 1 cup of sliced leek, 1 cup of diced carrots, and 1/2 cup of diced celery root to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften.
03
Pour in 4 cups of fish broth and bring the mixture to a gentle simmer. Cook for 10 minutes, or until the root vegetables are tender.
04
Stir in 1/2 cup of heavy cream and 1 tablespoon of chopped fresh dill. Bring the soup back to a gentle simmer.
05
Carefully add 1 pound of cod fillets to the simmering soup. Cook for 3-5 minutes, or until the fish is opaque and flakes easily.
06
Season the soup with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste. Serve hot.
About This Recipe
Warm up with a bowl of this traditional Norwegian fish soup, known as Fiskesuppe. This comforting recipe combines flaky white fish and a medley of earthy root vegetables in a luxurious, creamy broth, making it an ideal meal for cooler weather.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a splash of white wine to the vegetables before adding the broth. A squeeze of fresh lemon juice just before serving brightens the flavors.
Easy Substitutions
Haddock or pollock can be used instead of cod. Parsnips or potatoes can replace celery root. For a dairy-free version, use full-fat coconut milk instead of heavy cream.
Storage & Reheating
Store leftover Fiskesuppe in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from breaking apart.
Serving Suggestions
Serve this hearty Norwegian fish soup with crusty rye bread or a side of boiled potatoes. A sprinkle of extra fresh dill or chives makes a lovely garnish. A simple green salad with a light vinaigrette would also complement the rich soup.
Common Mistakes
1. Overcooking the fish: This makes the fish dry and tough. Add it only for the last few minutes of cooking. 2. Boiling the cream: High heat can cause cream to curdle. Always simmer gently after adding cream. 3. Not seasoning adequately: Taste and adjust salt and pepper before serving. 4. Using too much strong-flavored fish: Stick to mild white fish for a balanced flavor.
Frequently Asked Questions
What kind of fish broth should I use?
A good quality store-bought fish broth works well, or you can make your own from fish bones.
Can I add other vegetables?
Absolutely! Peas, spinach, or thinly sliced potatoes would be delicious additions. Add them with the other root vegetables or towards the end, depending on their cooking time.
Is this soup spicy?
No, traditional Fiskesuppe is not spicy. The flavor comes from the fresh dill, vegetables, and fish.
MORE TO KNOW
The key to a great Fiskesuppe is not to overcook the fish. White fish cooks very quickly, so add it towards the end of the cooking process and watch it carefully. The fish should be just cooked through, flaky, and moist. Overcooked fish will become dry and tough. Also, using a good quality fish broth makes a significant difference in the depth of flavor for this soup.
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