Fiskesuppe (Norwegian Creamy Fish Soup with Prawns)
Why this recipe works
- Light, creamy broth: Double cream rounds out the fish stock without turning the soup overly rich, giving a smooth base for the seafood and vegetables.
- Gentle seafood poaching: Adding the cod and prawns at the end lets them cook gently in the hot soup, helping the fish stay flaky and the prawns tender.
- Fresh finish: Lemon and dill lift the cream and stock, keeping the final flavour clean rather than heavy.
Get the most out of this recipe
Ingredient notes
- Choose firm white fish: Cod works well because it flakes cleanly but holds its shape. Haddock is a good alternative if you want a slightly stronger flavour.
- Use fresh herbs if possible: Fresh dill gives the soup its clean Nordic-style finish. Chives can be used for a gentler onion note, but dried herbs will taste flatter here.
- Add lemon to taste: Stir in the lemon gradually at the end so the soup tastes bright without overwhelming the delicate fish stock.
Texture tips
- Do not boil after adding cream: Keep the soup steaming gently once the double cream goes in; hard boiling can make the broth split.
- Add seafood at the end: Cod and prawns need only a short poach. Leaving them in a bubbling pot for too long can make the fish firm and the prawns rubbery.
Make-ahead tips
- Prepare the vegetables in advance: The leek, carrot and fish can be trimmed and cut ahead, then kept chilled separately until you are ready to cook.
- Reheat gently: Warm leftovers over a low heat, stirring often, until piping hot throughout. Avoid boiling to protect the cream and seafood texture.
- Best eaten freshly made: The soup keeps briefly in the fridge, but the seafood has the best texture when served soon after cooking.
Equipment you'll need
Ingredients
Instructions
- Trim the leek, then split lengthways and rinse well to remove any grit; slice thinly. Peel the carrots and slice into thin half-moons. Cut the cod into large bite-sized pieces and pat dry.
- Melt the butter in a large pot over a medium heat. Add the leek and carrots with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened but not browned.
- Pour in the fish stock and bring to a gentle simmer. Cook for 10 minutes, or until the carrots are tender.
- Lower the heat and stir in the double cream; warm gently until steaming, without boiling. Add the cod and poach for 3 to 4 minutes until just opaque. Add the prawns and cook for 1 to 2 minutes until hot through.
- Finely chop the dill and squeeze in lemon juice to taste. Season with the remaining salt and the white pepper, then ladle into bowls and serve straight away.
Recipe notes
Tips
- Keep the soup at a gentle heat after adding the double cream; boiling can cause it to split.
- If your prawns are already cooked, add them at the very end and warm for 30 to 60 seconds so they stay tender.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the fish and prawns are cooked until piping hot throughout.
Substitutions
- Replace cod fillet with haddock fillet for a slightly stronger flavour.
- Replace fresh dill with fresh chives for a milder, oniony finish.
- Replace lemon with lime for a sharper citrus note.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat gently in a saucepan over a low heat until piping hot, stirring often; avoid boiling to prevent the cream splitting and the fish toughening.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (30min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Crustaceans Fish Milk
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