NorwayMain course
Fiskesuppe (Creamy Norwegian Fish Soup)
This creamy Norwegian fish soup starts with a simple roux, building a rich base with fish stock and milk. Potatoes, carrots, and leeks soften in the broth, while a generous swirl of crème fraîche adds a silky finish. The fish cooks gently off the heat, keeping it tender, and shrimp are folded in just before serving.
1h 3mServes 4
Method
6 steps · 1h 3m total
- 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. - 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.
