Norwegian·non-vegetarian·medium

Fiskesuppe (Creamy Norwegian Fish Soup)

Name: Fiskesuppe (Creamy Norwegian Fish Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 lb Fish fillet; 1 clove Garlic; 2 medium Potatoes; 2 Carrots; 1 Leek; 3 tablespoons Butter; 5 tablespoons Flour; 4 cups Fish Stock; 1 cup Milk; 1 1/4 cup Creme Fraiche; 1 cup Shrimp; 1 tablespoon Chives

Alright, folks, let me tell you about my version of the Creamy Norwegian Fish Soup, or as I like to call it, my Fiskesuppe masterpiece! First off, chop up that fish fillet, garlic, potatoes, carrots, and leek - we're getting all those flavors mingling together in a delicious dance in your pot. Now, here's a little tip for you - when making a creamy soup like this, make sure to stir in one direction only. Trust me, it makes a difference in the final taste. I remember the first time I made this soup, I accidentally used double the amount of garlic. Let's just say it was a memorable meal for everyone involved! But hey, you live and you learn, right? Once you've got your veggies and fish all prepped, it's time to get that butter and flour in the pot to make a roux. Pour in the fish stock, milk, and creme fraiche, and let it all simmer until it's nice and creamy. Enjoy the creamy richness of this Fiskesuppe, a heartwarming Norwegian classic with a touch of my own culinary flair. Bon appétit!

45 min(prep 15 + cook 30)

4 servings

320 kcal

4.5

Ingredients

Fish fillet1 lb
Garlic1 clove
Potatoes2 medium
Carrots2
Leek1
Butter3 tablespoons
Flour5 tablespoons
Fish Stock4 cups
Milk1 cup
Creme Fraiche1 1/4 cup
Shrimp1 cup
Chives1 tablespoon

Nutrition

320 kcalper serving

Protein25g34%

Carbs30g41%

Fat12g16%

Fiber4g5%

Sugar3g4%

Directions

1
▢
2
Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
3
▢
4
Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.
5
▢
6
Add the fish stock and continue to whisk until there are no lumps.
7
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8
Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
9
▢
10
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.

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