Fiskesuppe
The Quirky Foodster Team
Ingredients
- Firm white fish fillets, cut into chunks — 600 g (1.3 lb)
- Onion, chopped — 1
- Carrot, diced — 1
- Leek, sliced — 1
- Potatoes, cubed — 2
- Butter — 3 tbsp
- Plain flour — 3 tbsp
- Fish or vegetable stock — 960 ml (32 fl oz)
- Cream — 240 ml (8 fl oz)
- Salt and pepper — to taste
- Chopped dill, to garnish
Method
- Melt the butter in a large pot and sauté the onion, carrot and leek until softened.
- Whisk in the flour and cook for 1–2 minutes.
- Gradually whisk in the stock, stirring to avoid lumps.
- Add the potato and bring to a simmer, cooking for 12–15 minutes until nearly tender.
- Add the fish chunks and simmer gently for a further 6–8 minutes until cooked through.
- Stir in the cream and season with salt and pepper.
- Garnish with chopped dill before serving hot.
Introduction: A creamy, delicate fish soup made with fresh white fish and root vegetables, a comforting classic found across coastal Norway.
Cultural Background: With Norway's extensive coastline supplying an abundance of fresh fish, fiskesuppe is a natural, well-loved dish, its creamy base and tender fish and vegetables making it a satisfying lunch, especially in the country's western fjord regions.
Tips: Add the fish only once the vegetables are nearly tender, to avoid overcooking it. Simmer gently once the cream is added, to avoid it splitting.
Variations: Add a handful of shrimp or mussels for extra seafood variety. Adjust the cream quantity for a lighter or richer soup.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.
FAQs:
Q: What fish is traditionally used?
A: Any firm white fish, such as cod or haddock, commonly available fresh along Norway's coast.
Q: Is fiskesuppe served as a starter or main?
A: It's commonly enjoyed as a satisfying light lunch or starter, often with crusty bread.
- Firm white fish fillets, cut into chunks — 600 g (1.3 lb)
- Onion, chopped — 1
- Carrot, diced — 1
- Leek, sliced — 1
- Potatoes, cubed — 2
- Butter — 3 tbsp
- Plain flour — 3 tbsp
- Fish or vegetable stock — 960 ml (32 fl oz)
- Cream — 240 ml (8 fl oz)
- Salt and pepper — to taste
- Chopped dill, to garnish
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