Norwegian Fish Soup Recipe (Fiskesuppe)
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
26 mins
-
Servings
4 people
-
Calories
532 kcal
-
Course
Main Course
-
Cuisine
American
Norwegian Fish Soup Recipe (Fiskesuppe)
Report
This fish soup recipe is a low carb and gluten-free ADAPTATION of the classic Norwegian fiskesuppe, a one pot salmon chowder prepared in less than 30 minutes. It's perfect for those chilly, busy days!
Share:
Ingredients
- 2 tablespoon olive oil
- 1 white or yellow onion small diced
- 1 cup leek stalk (1 green leaf chopped and 1 cup white stalk sliced)
- 4 garlic cloves minced
- 4 cups fish broth or stock
- 1 lb cauliflower frozen or fresh
- salt and pepper to taste (about 1 and ½ teaspoon salt, and ½ teaspoon pepper)
- ¼ teaspoon cayenne pepper
- 1 cup heavy cream
- 1 lb salmon skinless and cut into chunks
- 1 carrot (OPTIONAL) peeled and cut into small chunks (skip if on a KETO diet)
- 1 lemon juiced
- 1-2 tablespoon fresh dill or chives chopped
Instructions
- STOVETOP: Heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes. Then add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to a blender cup; reserve.
- Add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and about 1 cup of the broth to the blender with salt, pepper, cayenne, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.
- Add the fish and carrots. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice. Garnish top of soup with fresh dill or chives. Serve fish soup by itself or with a hard-crusted bread.
- INSTANT POT: Press the sauté button and heat the Instant Pot for about 3 minutes. Add oil and cook onion and leek for about 3-4 minutes. Then, add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to the blender and set aside.
- Add the broth and cauliflower to the pot, lock the lid, turn the valve to sealing, and let it cook over high pressure for about 4 minutes. Do a quick release!
- Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.
- Add the fish and carrots (optional). Press the sauté button and let cook for about 5-6 minutes. Cancel the sauté function and stir in lemon juice. Garnish the fish soup with dill.
Notes
- THE NUTRITIONAL FACTS DO NOT INCLUDE CARROTS.
- Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 4 months. Thaw in the fridge overnight. Reheat gently over low heat, stirring once and a while, until hot. Because it contains cream, the creamy broth may break apart a little.
- fridge
- Freeze
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
19g
(6%)
Protein
32g
(64%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Cholesterol
144mg
(48%)
Sodium
184mg
(8%)
Potassium
1275mg
(36%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1357IU
(27%)
Vitamin C
75mg
(83%)
Calcium
119mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 32g | 64% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 144mg | 48% |
| Sodium | 184mg | 8% |
| Potassium | 1275mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1357IU | 27% |
| Vitamin C | 75mg | 83% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
Other Recipes
You'll Also Love
