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Fiskesuppe

Name: Fiskesuppe
Total time: 40 min
Yield: Serves 4
Cuisine: Norway
Ingredients: 300g White Fish Fillet; 200g Salmon (Sashimi Grade); 8 Shrimp; 1 Carrot; 1 Green Onion (Long); 1 Potato; 20g Butter; 1 tbsp All-purpose flour; 200ml Heavy Cream; 2 tsp Vegetable bouillon; 50ml White wine; A pinch Dill; 1 tsp Salt

Soup

⏱ 40 min

👥 Serves 4

Difficulty ⭐

White fish, salmon, and shrimp simmered in cream — Norway's fish soup, a Bergen specialty.

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📖 The Story Behind This Dish

Fiskesuppe is a creamy fish soup eaten widely along the Norwegian coast, and Bergen's is especially famous. Cod, salmon, shrimp, carrot, and leek are simmered in fish stock and finished mellow with cream. At fish market stalls, you can enjoy it piping hot while gazing at the harbor.

🌆 Where it's eaten: At a stall in Bergen's fish market, in the cold wind off the fjord, people cradle steaming cups of creamy soup in both hands.

🥕 Ingredients (serves 4)

White Fish Fillet 300g
Salmon (Sashimi Grade) 200g
Shrimp 8
Carrot 1
Green Onion (Long) 1
Potato 1
Butter 20g
All-purpose flour 1 tbsp
Heavy Cream 200ml
Vegetable bouillon 2 tsp
White wine 50ml
Dill A pinch
Salt 1 tsp

👩‍🍳 Instructions

Melt butter in a pot and sauté the carrot and leek cut into thin strips.
Sprinkle in the flour and add the white wine, 800ml water, and vegetable stock powder.
Add the diced potatoes and simmer 10 minutes.
Add bite-sized white fish, salmon, and shrimp and simmer 5 minutes.
Add the cream, heat through, and season with salt.
Ladle into bowls and scatter with dill.

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