Fiskesuppe (fish soup)

Name: Fiskesuppe (fish soup)
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 1000g White Fish Bones and Heads, rinsed; 1.5 l Water, cold; 1 Onion, quartered; 1 Carrots, chopped; 1 Leek (Green Tops), chopped; 2 stalks of Celery Stalks, chopped; 2 Bay Leaves; 10 Black Peppercorns; 1 bunch of Parsley Stems, small bunch; 500g Cod Fillet, skinless, boneless, cut into 2–3 cm pieces; 200g Shrimp, cooked, small, peeled; 2 Carrots, diced small; 1 Leek (White and Light Green), thinly sliced; 200g Celery Root (Celeriac), diced small; 2 Waxy Potatoes, diced small; 30g Butter; 2 tbsp All-purpose Flour; 1 l Fish Stock, hot; 200ml Heavy Cream; 100ml Dry White Wine, optional; 1 Bay Leaf; 2 tbsp Dill, fresh, finely chopped; 1 tbsp Chives, fresh, finely chopped; 1 Lemon, zest and juice to taste; 1/2 tsp White Pepper, ground

A comforting Norwegian-style fiskesuppe: a silky, aromatic fish soup made from a homemade fish stock, cream and tender vegetables, finished with flaky cod and sweet shrimp. Bright herbs and a squeeze of lemon lift the rich broth, making this an elegant yet cozy bowl perfect for family dinners or entertaining.

A comforting Norwegian-style fiskesuppe: a silky, aromatic fish soup made from a homemade fish stock, cream and tender vegetables,... Show more

Traditional Scandinavian Recipe

Health Grade

A- · Excellent

Time

1 hr20 min

Price

2,71 €

Calories

562 kcal

low calorie

one pot

high protein

low carb

Method

Wash the produce

Rinse the carrots, leek green tops, celery stalks, leek white and light green part, celery root, waxy potatoes, dill, chives, and lemon. If the white fish bones and heads need it, give them one more quick rinse under cold water and let them drain well.

Simmer the stock

Peel and quarter the onion. Roughly chop 1 carrot, the leek green tops, and the celery stalks for the stock. Put the fish bones and heads into a large pot with the cold water, onion, chopped carrot, leek tops, celery stalks, bay leaves, black peppercorns, and parsley stems. Bring everything up slowly until it is just about to boil, skimming off any gray foam from the surface, then lower the heat and let it sit at a bare simmer for 30 minutes.

Strain the stock

Pour the stock through a fine-mesh strainer into a clean pot or large bowl. Discard the solids, then measure out 1 liter of hot fish stock for the soup and keep it warm over very low heat.

Prep the soup

Peel and small-dice the remaining carrots, the celery root, and the potatoes so they cook evenly. Slice the leek white and light green part thinly. Finely chop the dill and chives. Finely zest the lemon, then cut it and squeeze out the juice. Check the cod fillet for skin or pin bones and remove them if needed, then cut the fish into 2 to 3 cm pieces. If your cooked shrimp still need peeling, peel them and pat them dry.

Soften the vegetables

Melt the butter in a large soup pot over medium heat. Add the diced carrots, sliced leek, celery root, and potatoes, and cook for 5 to 7 minutes, stirring often, until the leek has softened and the vegetables look glossy but not browned.

Thicken and simmer

Sprinkle the all-purpose flour over the vegetables and stir for 2 minutes so the raw flour taste cooks away. Pour in the dry white wine, if using, and stir, scraping the bottom of the pot. Gradually add the hot fish stock while stirring so the soup stays smooth, then pour in the heavy cream and add the remaining bay leaf. Bring the soup to a gentle simmer and cook for 15 minutes, until the potatoes and celery root are tender when pierced with a knife.

Poach the seafood

Lower the heat so the soup is only barely bubbling. Add the cod pieces and poach them for 4 minutes, stirring very gently once or twice. Add the shrimp and warm them through for 1 to 2 minutes more, until the cod is opaque and flakes easily.

Finish and serve

Take the pot off the heat and remove the bay leaf. Stir in the dill, chives, most of the lemon zest, a squeeze or two of lemon juice, and the ground white pepper. Taste and add a little more lemon juice or zest if you want a brighter finish, then ladle the soup into bowls and serve right away.