Fiskesuppe (Creamy Norwegian Fish Soup)
Fiskesuppe
Fiskesuppe (Creamy Norwegian Fish Soup) from Norway.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted. Native name preserved: Fiskesuppe.
- Prep
- 25 min
- Cook
- 15 min
- Rest
- None
- Total
- 40 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
▢ 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.
What you'll need
12 ingredients. Tap each one once it's out on the bench.
Ingredients
- Fish fillet454 g
- Garlic1 clove
- Leek1
- Butter44 ml
- Wheat flour74 ml
- Fish stock946 ml
- Milk237 ml
- Crème fraîche296 ml
- Prawn237 ml
- Chives15 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
▢ Cut the fish fillets in cubes or strips. Crush or chop the garlic.
Step 2
Rinse the vegetables and cut into thin strips. ▢ Heat the butter in a pot and add the garlic.
Step 3
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.
Step 4
▢ Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
10 min
Step 5
▢ 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.
Step 6
Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes.
5 min
Step 7
If using shrimp, add right before serving. ▢ Sprinkle with chives (or dill or parsley) before serving.
Nutrition
Per serving · estimate
- Calories
- 590 kcal
- Protein
- 49.4 g
- Carbs
- 40.6 g
- Fat
- 25.4 g
- Saturated fat
- 10.2 g
- Fibre
- 4.5 g
- Sugar
- 8.6 g
- Sodium
- 1157 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Fish
- Milk
- Wheat
- Shellfish
- Pescatarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Fiskesuppe (Creamy Norwegian Fish Soup) take?
40 min all in — 25 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish, Milk, Wheat, Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Stockpot, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.