Fiskesuppe (Creamy Norwegian Fish Soup)
Fiskesuppe is the Norwegian answer to a winter that demands substance and warmth. What makes this soup distinctive is the roux-thickened broth, a technique that transforms humble fish stock into something luxurious and velvety. The interplay between tender fish, earthy root vegetables, and aromatic leek creates layers of flavor that feel both sophisticated and completely unpretentious. This is what Norwegians have eaten for generations when the fjords freeze and simplicity becomes elegance.
Instructions
▢ Cut the fish fillets in cubes or strips.
Crush or chop the garlic.
Rinse the vegetables and cut into thin strips. ▢ Heat the butter in a pot and add the garlic.
Once the garlic starts to turn golden add the flour, whisking well. ▢ Add the fish stock and continue to whisk until there are no lumps. ▢ Add the vegetables and milk and bring to a boil.
Cook for about 10 minutes. ▢ Add the crème fraîche (or sour cream).
Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat.
Keep the soup on the burner and add the fish.
Let the fish cook in the hot soup for 5 minutes.
If using shrimp, add right before serving. ▢ Sprinkle with chives (or dill or parsley) before serving..
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