This creamy fish soup (kremet fiskesuppe) from Norway has a place on both family dining tables and restaurant menus around the country. It goes as well on a rainy autumn day as on a hot summer one.
- 2 tbs butter
- 150 gr carrots
- 150 gr potatoes
- 1 dl peas
- 1l fish broth
- 2.5 dl milk
- 2 tbs wheat flour
- 250 gr salmon
- 250 gr cod fillet
- 40 small fresh shrimp (pealed and deveined), or marinated in salt water
- 1 dl heavy cream
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tbs parsley
- salt, pepper
- Peal the potatoes and carrots, and cut into 0.5 cm cubes.
- Melt the butter in a soup pot, add the carrots and sauté them for 5 min. Add the potatoes and sauté them for another 5 min.
- In the meantime, warm the fish broth in a separate saucepan.
- Add the fish broth to the pot with vegetables, add the peas, stir and bring to a simmer.
- Mix the milk and the flour in a bow until the flour dissolves and no lumps remain. Pour the milk into the pot whisking continuously.
- Season the soup with salt and pepper and let it simmer for another 10 min.
- While the soup is simmering, cut the fish into 2 cm cubes.
- Check if vegetables are cooked, add the fish and let it cook on low heat for another 5 min. If you are using fresh shrimp add them after 3min. Marinated ones can be added when serving.
- Add the cream, stir to combine, check seasoning and adjust to taste.
- Serve fiskesuppe with a sprinkle of some finely chopped fresh parsley and a good squeeze of lemon.
Bonus Tips for Creamy Fish Soup (Kremet Fiskesuppe)
- This fish soup (fiskesuppe) goes perfectly with a buttered piece of warm eltefritt grytebrød – the “no-knead-bread” baked in a casserole.
- One can use red or white fish other than salmon and cod used in this recipe.
- Dill or fresh chives also work well as garnish instead of parsley used here.