Norwegian Fish Soup
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Norwegian Fish Soup is creamy Norwegian comfort food you can enjoy any season. Simple to make under 30 minutes.
Few months ago, we traveled to Norway since it has been a while since we enjoyed the beauties of this marvelous country. Fish was on our menu every day but Norwegian fish soup is the one I loved the most. Since I had it almost wherever we went I tried to make my own (copycat) version, exactly the same as Frank did with his Polpette alla Carbonara .
It is simplified version of creamy Norwegian fish soup anyone can make and it takes less than 30 minutes to make it and enjoy throughout the whole year.
Let me mention few details that may make a nice upgrade once you decide to make this beautiful, healthy and simple meal:
The best is to use fish stock or cube. It gives more fish flavor to your dish. Vegetable one is also all right, don’t bother, but I suggest you try to get fish one.
The quantity of heavy cream is optional. It you prefer thicker soup, you may add more. Our version is somewhere “in the middle”. There is always an option to make it thicker or thinner. It’s about your preferences. For thinner, you add water and for thicker, you add heavy cream.
Last but not least is how to serve it: freshly baked bread just like Rye Bread Recipe ,still warm, and some butter to spread over. I had it served that way from Oslo up to Tromsø ad it’s the best!
As usual, since it is about nordic, here we offer some more nothern dishes to enjoy:
Speculoos (aka Biscoff) Cream Cheese Buns
Speculoos (aka Biscoff) Bread with Almonds
Swedish Hazelnut Streusel Muffins
Norwegian Fish Soup
Norwegian Fish Soup is creamy Norwegian comfort food you can enjoy any season. Simple to make under 30 minutes.
Ingredients
- 1 Tbsp butter, unsalted
- 2 carrots, peeled,sliced to 1 inch thin strips, makes 1 cup
- 1 parsley root, peeled, sliced to 1 inch thin strips (makes 1/3 cup)
- 2 cups fresh cod fish fillet, diced
- 1 cup fresh salmon fillet, diced
- 1 cup fish stock (or vegetable stock)
- 2/3 cup cup heavy cream
- Salt and ground black pepper to taste
- Extra water if you prefer thin soups
- Parsley leaves, chopped to garnish, optional
Instructions
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On medium heat, melt butter in medium sized pot.
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Add vegetables and let them fry for few minutes, until medium soft.
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Now add cod and salmon diced fillets and fish stock. Let it boil gently for 5 minutes.
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Add heavy cream, salt and freshly ground black pepper to taste and cook until your vegetables and fish are nicely cooked. It should last for 5 or 7 minutes.
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When serving, sprinkle with freshly chopped parsley leaves.
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