fish soup - fiskesuppe

Fish Soup: Delicious Norwegian Fiskesuppe

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


  1. Peal the potatoes and carrots, and cut into 0.5 cm cubes.
  2. 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.
  3. In the meantime, warm the fish broth in a separate saucepan.
  4. Add the fish broth to the pot with vegetables, add the peas, stir and bring to a simmer.
  5. 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.
  6. Season the soup with salt and pepper and let it simmer for another 10 min.
  7. While the soup is simmering, cut the fish into 2 cm cubes.
  8. 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.
  9. Add the cream, stir to combine, check seasoning and adjust to taste.
  10. 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.