Fiskesuppe — a creamy Norwegian fish soup with tender fish, shrimp and vegetables in a velvety crème fraîche broth. Elegant comfort, finished with fresh chives.
Fiskesuppe is a creamy Norwegian fish soup — a velvety, comforting bowl of white fish and shrimp with leek, carrot and potato in a crème fraîche-enriched broth. It's elegant yet simple, the kind of nourishing soup that warms you through on a cold day. Fresh dill or chives on top add the perfect finishing flourish.
Prep 20 min
Cook 30 min
Total 50 min
Easy
- 1 lb Fish Fillet
- 1 clove Garlic
- 2 medium Potatoes
- 2 Carrots
- 1 Leek
- 3 tablespoons Butter
- 5 tablespoons Flour
- 4 cups Fish Stock
- 1 cup Milk
- 1 1/4 cup Creme Fraiche
- 1 cup Shrimp
- 1 tablespoon Chives
Tags:
SoupVideo
Preparation
- Cut the fish into cubes or strips, crush or chop the garlic, and rinse and cut the vegetables into thin strips.
- Heat the butter in a pot and add the garlic. Once it starts to turn golden, add the flour and whisk well.
- Add the fish stock and continue whisking until there are no lumps.
- Add the vegetables and milk and bring to the boil, then cook for about 10 minutes.
- Add the crème fraîche, bring back to a simmer, and once bubbling turn off the heat. Keep the soup on the burner, add the fish, and let it cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
- Sprinkle with chives (or dill or parsley) before serving.
Tips from the ZestyPlate Kitchen
- Cook the flour with the butter and garlic before adding stock to avoid a raw, floury taste.
- Whisk the stock in gradually for a smooth, lump-free base.
- Add the fish off the boil and let it cook gently in the hot soup so it stays tender.
- Stir in the shrimp right at the end so they stay plump and don't toughen.
Frequently Asked Questions
Firm white fish like cod or haddock works beautifully, often with salmon for richness. A handful of shrimp adds sweetness and texture.
Fish cooks very quickly and turns rubbery if boiled. Letting it gently poach in the hot soup keeps it silky and tender.
Use milk or a little less crème fraîche for a lighter broth, though the creaminess is part of this soup's charm.
Make the creamy base ahead, then add the fish and shrimp when reheating gently to serve, so the seafood stays perfectly cooked.
