Norwegian Creamy Fish Soup

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A rich and creamy Norwegian fish soup brimming with tender cod, sweet root vegetables, and fresh herbs. This comforting coastal classic is light enough for a starter yet hearty enough for a satisfying main course on chilly evenings.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 8 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 980 mgPotassium
• 130 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the aromatics and vegetables

• 2 tbsp unsalted butter
• 1 leek, white and light green parts only, thinly sliced
• 1 small yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 1 small fennel bulb, trimmed and diced (fronds reserved)
• 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 bay leaf

For the broth and seafood

• 4 cups (1 L) fish stock or low-sodium seafood broth
• 1 cup (240 ml) dry white wine
• 1 lb (450 g) skinless cod fillet, patted dry and cut into 1.5-inch chunks
• 1/2 lb (225 g) peeled and deveined small shrimp (optional)

For finishing

• 3/4 cup (180 ml) heavy cream
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp fresh lemon juice, plus lemon wedges for serving
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Directions

1. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the leek, onion, carrots, fennel, potatoes, and bay leaf. Cook, stirring occasionally, until the vegetables soften and become lightly translucent, about 6 to 8 minutes.
2. Pour in the fish stock and white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer and cook uncovered until the potatoes are just fork-tender, about 10 minutes.
3. Season the cod lightly with salt, then gently lower the chunks and the shrimp (if using) into the simmering broth. Poach for 4 to 5 minutes, until the fish flakes easily with a fork and the shrimp turn opaque and pink.
4. Reduce the heat to low and stir in the heavy cream, chopped dill, parsley, and lemon juice. Warm through gently for 1 to 2 minutes—do not let the soup boil or the cream may curdle.
5. Taste and adjust the seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.
6. Ladle the soup into warmed bowls, making sure each portion has a generous mix of fish, shrimp, and vegetables.
7. Garnish each bowl with the reserved fennel fronds and serve immediately with warm crusty bread and lemon wedges on the side.

Cook’s Notes

• Use the freshest white fish you can find—cod, haddock, or pollock all work beautifully. Avoid oily fish like mackerel, which can overwhelm the delicate broth.
• Never boil the soup after adding cream, as high heat can cause the dairy to curdle. Keep the temperature at a bare simmer.
• For a slightly thicker soup, mash a few of the potato chunks against the side of the pot with a spoon before adding the cream.
• A small splash of aquavit stirred in at the very end lends an authentically Norwegian aromatic kick, but is entirely optional.
• Fiskesuppe tastes even better the next day as the flavors meld—store covered in the refrigerator for up to 2 days and reheat gently.

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