Fiskesuppe

Name: Fiskesuppe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 400g cod fillet, cubed; 200g salmon fillet, cubed; 3 carrots, diced small; 2 potatoes, diced small; 1 leek, sliced; 1L fish stock; 300ml double cream; 50g butter; dill to serve

Norway

Bergen is famous for its fiskesuppe. Visitors come specifically to eat it looking out over the historic Bryggen wharf.

Norwegian fish soup — a creamy, delicate broth of cod, salmon and root vegetables. Bergen's famous version is the benchmark.

Photo: Bernt Rostad

Prep

20 mins

Cook

25 mins

Difficulty

Easy

Calories

330 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400gcod fillet, cubed

200gsalmon fillet, cubed

3carrots, diced small

2potatoes, diced small

1leek, sliced

1Lfish stock

300mldouble cream

50gbutter

dillto serve

Method

Sweat leek in butter until soft. Add stock, carrots and potatoes. Simmer 10 minutes.

Add fish. Cook gently 5 minutes. Add cream. Heat through without boiling.

Season. Serve with dill and crusty bread.

Chef's Tip

Don't boil after adding the cream — a vigorous boil breaks the emulsion and makes the soup grainy.

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Fiskesuppe

Ingredients

Method

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