NORWEGIAN FISH SOUP “FISKESUPPE”
This was always one of my favourite dinners when I was younger - ideally with garlic baguette to dip in! Norwegian fish soup is creamy, with a hhint of nutmeg and a mix of whatever seafood and vegetables your heart desires! I usually use the fish pie mix from the shops with white fish and salmon/trout - with the addition of prawns in the last 2 mins of cooking.
Prep time: 15 mins
Cook time: 15 mins
Serves 4
Ingredients
400–450 g fish fillets (fresh or frozen – I usually use pre-mixed fish you can buy in the shops with salmon/trout and white fish)
1 clove garlic, finely chopped
2 medium potatoes, thinly sliced
2 carrots, thinly sliced
1 leek, thinly sliced
1 tbsp butter
3 tbsp flour
1 litre fish stock (or vegetable)
250 ml milk
150 ml crème fraîche or sour cream
1 cup cooked shrimp, peeled (optional)
Chives, dill or parsley, finely chopped
Method
Cut the fish into bite-size pieces. Finely chop the garlic and slice the vegetables into thin strips.
Melt the butter in a large pot over medium heat. Add the garlic and cook gently until just golden and fragrant.
Stir in the flour and whisk for a minute until it’s mixed together (it might look a bit crumbly)
Slowly add the fish (or veg) stock, whisking as you go, until smooth and silky.
Add the vegetables and milk. Bring to a gentle boil, then simmer for about 10 minutes, until the vegetables are tender.
Stir in the crème fraîche or sour cream and season with salt and pepper. Let the soup come back to a simmer. Add extra water if you want the soup thinner.
Keep the pot on the low hear and add the fish. Let it cook gently in the hot soup for about 5 minutes. If using shrimp, add them right before serving.
Finish with pepper and chopped chives, dill or parsley and serve hot, ideally with good bread!
