Recipe byThe ZestyPlate Kitchen
Fiskesuppe: a creamy Norwegian fish soup with tender fish, shrimp and vegetables in a velvety creme fraiche broth, finished with fresh chives.
Fiskesuppe is a creamy Norwegian fish soup: white fish and shrimp with leek, carrot and potato in a broth enriched with creme fraiche. It is elegant but genuinely simple to make, the kind of nourishing bowl that warms you on a cold day. A scattering of fresh dill or chives at the end finishes it nicely.
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Prep 20 min
Cook 30 min
Total 50 min
Easy
Scale:
- 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
Nutrition (per serving)
640
kcal
37g
Protein
34g
Carbs
40g
Fat
Estimated per serving. How we calculate this.
Tags:
Soup
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.
- Pour in the fish stock and keep whisking until there are no lumps.
- Add the vegetables and milk and bring to the boil, then cook for about 10 minutes.
- Stir in the creme fraiche, bring back to a simmer, and once it is bubbling turn off the heat. Leave the pot on the burner, add the fish and let it cook in the hot soup for 5 minutes. If using shrimp, add them right before serving.
- Scatter over chives, dill or parsley and serve.
Tips from the ZestyPlate Kitchen
- Cook the flour with the butter and garlic before the stock goes in, or the soup will taste raw and floury.
- Pour the stock in gradually while whisking to keep the base smooth and free of lumps.
- Add the fish off the boil and let it poach in the hot soup so it stays tender.
- Save the shrimp for the last moment so they stay plump rather than going rubbery.
Frequently Asked Questions
Firm white fish such as cod or haddock works beautifully, often alongside salmon for richness. A handful of shrimp adds sweetness and texture.
Fish cooks in moments and turns rubbery if boiled. Letting it poach gently in the hot soup keeps it silky and tender.
Lean more on milk and ease back on the creme fraiche for a lighter broth, though the creaminess is part of this soup's appeal.
Make the creamy base ahead, then add the fish and shrimp as you reheat gently to serve, so the seafood stays just cooked.
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