Norwegian Fish Soup Recipe (Fiskesuppe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
16 mins
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Total Time
26 mins
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Servings
4 people
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Calories
532 kcal
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Course
Main Course
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Cuisine
American
Norwegian Fish Soup Recipe (Fiskesuppe)
Description
The Norwegian Fish Soup recipe begins by gently sautéing diced onions, chopped leeks, and minced garlic in olive oil. Half of the cooked vegetables are reserved before adding fish broth and cauliflower to simmer until tender. This mixture is partially blended with the reserved vegetables, seasoning with salt, pepper, cayenne, and heavy cream, creating a creamy and smooth soup base.
Chunks of skinless salmon and optionally carrots are added back to the pot to cook just until done, preserving the fish's texture. The soup is finished with a squeeze of fresh lemon juice and garnished with chopped dill or chives, bringing brightness and aroma that balance the creamy broth.
This soup can be served alone or accompanied by hard-crusted bread, depending on preference. It provides a mildly spicy, creamy fish soup with delicate textures and balanced flavors specific to Norwegian cuisine.
Leftovers can be kept refrigerated for up to three days or frozen for up to four months. When reheating, do so gently on low heat and stir occasionally to maintain the creamy texture, which may separate slightly due to the cream. The carrot is optional, especially for low-carb diets.
Ingredients
- 2 tablespoon olive oil
- 1 white onion small diced, or yellow onion
- 1 cup leek 1 green leaf chopped and 1 cup white stalk sliced, stalk
- 4 garlic minced, cloves
- 4 cups fish broth or stock
- 1 lb cauliflower frozen or fresh
- salt about 1 and ½ teaspoon salt, and ½ teaspoon pepper, to taste
- black pepper about 1 and ½ teaspoon salt, and ½ teaspoon pepper, to taste
- ¼ teaspoon cayenne pepper
- 1 cup heavy cream
- 1 lb salmon skinless and cut into chunks
- 1 carrot peeled and cut into small chunks (skip if on a KETO diet, optional
- 1 lemon juiced
- 1-2 tablespoon dill chopped, or chives, fresh
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
- Leftover soup keeps well in the refrigerator for 3 days or frozen for up to 4 months; thaw in the fridge overnight.
- Reheat gently over low heat, stirring occasionally, as the creamy broth may separate slightly.
- Carrots are optional and can be omitted for ketogenic diets.
- Serve with hard-crusted bread if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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