Fiskesuppe (Creamy Norwegian Fish Soup)

6 steps · 1h 3m total

1. 01

   Prep Fish and Vegetables

   Cut the fish fillets into cubes or strips, whichever you prefer. Crush or finely chop the garlic. Rinse the vegetables thoroughly, then cut the potatoes, carrots, and leek into thin strips.
2. 02

   Make the Roux

   Heat the 3 tablespoons of butter in a pot over medium heat. Add the crushed garlic and cook until it just starts to turn golden, then stir in the 5 tablespoons of flour, whisking constantly to form a smooth roux.
3. 03

   Add Stock

   Pour in the 4 cups of fish stock, continuing to whisk vigorously to prevent any lumps from forming. Keep whisking until the mixture is smooth and slightly thickened.
4. 04

   Simmer Vegetables

   Add the prepared vegetables and 1 cup of milk to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
5. 05

   Add Crème Fraîche and Fish

   Stir in the 1 1/4 cups of crème fraîche. Bring the soup back to a gentle simmer; as soon as it begins to bubble again, turn off the heat.

   Keep the pot on the warm burner and add the fish pieces. Let the fish cook gently in the hot soup for about 5 minutes, until it's opaque and flakes easily. If you're adding shrimp, stir them in right before serving so they warm through without overcooking.

6. 06

   Garnish and Serve

   Before serving, sprinkle the soup with 1 tablespoon of fresh chives, or a similar amount of dill or parsley if you prefer.