Norwegian Fiskesuppe (Creamy Fish Soup)
Why this recipe works
- Creamy but not heavy: A light roux gives the soup body before the cream is added, creating a smooth broth that still feels delicate.
- Fresh finish: Lemon and dill brighten the cream and seafood, keeping the flavour clean rather than overly rich.
- Gentle poaching: Adding the fish at the end protects its texture, so it turns opaque and flaky without becoming tough.
Get the most out of this recipe
Timing notes
- Serve straight away: The soup is best served as soon as the fish and prawns are cooked through, while the broth is hot and the seafood is tender.
- Prepare before heating: Slice the vegetables and cut the fish before starting; once the cream and seafood go in, the final cooking stage moves quickly.
Ingredient notes
- Choose firm white fish: Cod or another firm white fish works well because it flakes cleanly but holds its shape in the hot broth.
- Check the stock first: Fish stocks vary in seasoning, so taste before making final adjustments and balance the soup at the end with white pepper and lemon.
- Add lemon to taste: A little lemon sharpens the cream and seafood; add it gradually so the soup stays bright rather than sour.
Common mistakes
- Boiling after adding cream: Keep the heat low once the cream is stirred in. A hard boil can make the soup split and dull the smooth texture.
- Cooking the seafood too long: Fish and prawns need only gentle heat at the end; prolonged simmering can make them firm and dry.
- Rushing the stock: Whisk the stock into the roux gradually to prevent lumps and help the soup thicken evenly.
Serving ideas
- Serve with bread: Crusty bread or rye bread is ideal for spooning up the creamy broth.
- Finish with herbs: Scatter extra dill over each bowl just before serving for a fresher aroma.
Equipment you'll need
Ingredients
Instructions
- Trim the leek, then slice it lengthways and rinse well to remove any grit. Slice the leek thinly, and peel and slice the carrots into thin rounds. Cut the fish into bite-sized pieces and pat dry.
- Melt the butter in a large pot over a medium heat. Add the leek and carrots and cook for 6 to 8 minutes, stirring, until softened but not browned.
- Stir in the plain flour and cook for 1 minute, stirring constantly, to make a light roux. Gradually whisk in the fish stock until smooth.
- Bring to a gentle simmer and cook for 8 to 10 minutes, until the carrots are just tender and the soup has lightly thickened. Reduce the heat to low, then stir in the double cream and season with white pepper.
- Add the fish and poach gently for 3 to 5 minutes, keeping the soup below a simmer, until the fish is opaque and flakes easily. Add the prawns and warm through for 1 to 2 minutes until hot.
- Finely chop the dill. Squeeze in lemon juice to taste, then stir through most of the dill and scatter the rest on top. Serve straight away while the soup is steaming hot.
Recipe notes
Tips
- Keep the soup at a gentle heat after adding the double cream; boiling can cause it to split and can make the fish tough.
- If your fish stock is already well seasoned, add the white pepper first and adjust the lemon at the end for balance.
- 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 White fish fillet with Cod fillet for a firmer, flakier finish.
- Replace Double cream with Cooking cream for a lighter soup that still stays creamy.
- Replace Fresh dill with Fresh chives for a milder, oniony herbal 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 keep the cream smooth and the fish tender.
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Recipe overview
- Servings: 4 bowls
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Crustaceans Fish Milk Wheat
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