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Norwegian Fish Soup (Fiskesuppe)
Introduction
Ahoy, food adventurers! Get ready to dive into the deep, savory waters of Norwegian cuisine with this comforting and easy-to-make Norwegian Fish Soup, also known as Fiskesuppe. This dish brings the flavors of the North Sea directly to your kitchen, even if you've never cooked fish before. Perfect for a light lunch or a warming dinner, this soup is quick to prepare, nutritious, and packed with the fresh taste of the ocean.
A Short Story
In Norway, Fiskesuppe is more than just a meal; it’s a tradition that’s been passed down through generations. Fishermen used to prepare this simple yet nourishing soup from the day’s catch, combining fresh fish with locally sourced vegetables and a touch of cream. It was, and still is, a staple in Norwegian households, especially during the colder months when something warm and hearty is most appreciated. My fondest memories of this soup come from family gatherings, where the aroma of simmering fish and vegetables filled the room, signaling that something special was on the table.
When to Serve
Norwegian Fish Soup is incredibly versatile. It’s perfect for a weekday lunch when you want something light yet satisfying, or as a starter for a cozy family dinner. This soup also makes an excellent dish to serve at gatherings, as it’s simple to make in large quantities and appeals to both adults and children alike.
Beverage Pairing
To complement the delicate flavors of the fish and the creamy broth, a crisp, cold glass of Chardonnay or a dry Riesling works beautifully. If you prefer a non-alcoholic option, a chilled glass of sparkling water with a slice of lemon is a refreshing choice that pairs well with this dish.
Ingredients
For the Soup:
500g fresh white fish (such as cod, haddock, or pollock), cut into bite-sized pieces
1 large onion, finely chopped
2 carrots, sliced thin
2 potatoes, peeled and diced
1 leek, sliced thin
2 cloves garlic, minced
1 liter fish stock (or vegetable stock)
250ml heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 bay leaf
1 teaspoon dried dill (or fresh dill, chopped)
Salt and pepper to taste
Optional:
150g shrimp or mussels for added flavor
Fresh parsley or chives for garnish
Step-by-Step Instructions
1. Prepare the Base:
In a large pot, melt the butter over medium heat.
Add the chopped onion, garlic, leek, and carrots. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
Stir in the flour, creating a roux, and cook for another 2 minutes. This will help thicken the soup later.
2. Add the Stock:
Gradually pour in the fish stock, stirring constantly to avoid lumps.
Add the diced potatoes and bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
3. Cook the Fish:
Gently add the fish pieces to the pot, making sure they are submerged in the broth.
Simmer for another 5-7 minutes, or until the fish is just cooked through and flakes easily with a fork.
If using shrimp or mussels, add them at this stage and cook until they are done.
4. Finish the Soup:
Stir in the cream and dill, and let the soup simmer gently for another 5 minutes.
Season with salt and pepper to taste.
Remove the bay leaf before serving.
5. Serve:
Ladle the soup into bowls, garnishing with fresh parsley or chives if desired.
Serve immediately with crusty bread on the side to soak up the delicious broth.
Serving Tips
Make-Ahead: This soup can be made a day in advance and reheated gently before serving. The flavors will only improve overnight.
Freezing: If you plan to freeze the soup, do so before adding the cream. Simply thaw and reheat, then stir in the cream just before serving.
Presentation: For an elegant touch, serve the soup in white porcelain bowls with a sprig of dill or parsley on top. A basket of warm, crusty bread will complete the meal.
Nutritional Information (per serving)
Nutrient Amount
Calories 350 kcal
Protein 25g
Carbohydrates 20g
Fat 20g
Fiber 3g
Sodium 750mg
Shortcut Tips
Pre-Cut Vegetables: Save time by using pre-cut or frozen vegetables.
Frozen Fish: If fresh fish isn’t available, use high-quality frozen fish fillets. Just be sure to thaw them completely before cooking.
Instant Stock: Use a good-quality fish stock cube or concentrate to make the stock quickly.