Norwegian Fiskesuppe (Salmon and Cod Soup)

About This Recipe

Fiskesuppe is the Norwegian coast in a bowl. A fast fish stock made from cod heads and salmon skins forms the base; from it spring a glossy roux thickened with milk and cream, then sweet leek, carrot, celeriac, and fennel softened slowly so the broth turns silky. Cubes of fresh salmon and cod are slipped in only at the end — they poach in residual heat to keep them buttery. Dill, white pepper, and a squeeze of lemon finish. Norwegians eat it with crusty grovbrød (rye bread) and a pat of butter; coastal families on the west coast add a glug of sour cream just before serving. It is the dish at every harbour-town café from Stavanger to Tromsø.

Ingredients

Serves 4

• 400 gsalmon fillet, skin removed (skin reserved)
• 300 gcod or haddock fillet, skinless
• 1.2 Lgood fish stock (or 1.2 L water + 2 fish stock cubes)
• 40 gunsalted butter
• 30 gall-purpose flour
• 300 mlwhole milk
• 200 mldouble cream
• 2 mediumleeks, white and pale-green parts, thinly sliced
• 2 mediumcarrots, diced
• 150 gceleriac, diced
• 1/2 smallfennel bulb, finely diced
• 1 tspwhite pepper
• 1 small bunchfresh dill, fronds chopped
• 1/2lemon, juice only
• fine salt

Instructions

1. 1

   Boost the stock

   Bring fish stock to a gentle simmer in a small pot with the reserved salmon skins. Simmer 10 minutes to deepen flavour. Strain and discard skins.

2. 2

   Soften the vegetables

   In a wide soup pot, melt butter over medium-low heat. Add leek, carrot, celeriac, and fennel. Cook 10 minutes, stirring often — they should soften without colouring.

3. 3

   Roux

   Sprinkle flour over the vegetables and stir for 2 minutes to cook out the raw taste.

4. 4

   Build the broth

   Gradually pour in the warm stock, whisking constantly to prevent lumps. Bring to a gentle simmer and cook 10 minutes until vegetables are tender.

5. 5

   Add dairy

   Pour in milk and cream. Simmer 5 minutes — do not let it boil hard or the cream may split. Season with white pepper and salt to taste.

6. 6

   Cube the fish

   Cut salmon and cod into 2.5 cm cubes. Pat dry; lightly salt.

7. 7

   Poach gently

   Reduce heat to absolute lowest. Slide in the fish cubes. Cover and let the residual heat poach them for 4 minutes — do not stir or they break apart.

8. 8

   Finish and serve

   Stir in most of the dill and a squeeze of lemon. Ladle into deep bowls. Top with remaining dill and a crack of white pepper. Serve with buttered rye bread.

Variations

• •

  Bergen-style fiskesuppe adds shrimp and mussels alongside the fillets.

• •

  Lighter version: skip the cream and use 500 ml milk only, finishing with a knob of butter.

• •

  Add 100 g smoked salmon trimmings in the last minute for a smokier broth.

Storage

Refrigerate 2 days. Reheat very gently on the lowest heat — never boil; the cream will split and the fish will overcook.

Frequently Asked Questions