This creamy and hearty classic Norwegian Fish Soup known as Fiskesuppe in Norwegian is full of root veggies, shrimp, salmon, fresh dill, leeks, and potatoes and it is so comforting! It's rustic and comforting. Fill your bowl and your belly with this authentic, delicious recipe!
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If you've tried our Finnish salmon soup, then you will certainly love this recipe. They are quite similar, cousins in fact! We serve it with some freshly baked rye rolls slathered in butter.
Norwegians tend to add a few more root veggies to their version, and often, a few more different types of fish and shellfish too.
If you're looking for more Nordic recipes inspired by Nordic heritage, and my time spent in Norway as an exchange student, make sure to check out these Norwegian meatballs with gravy served with lingonberry jam and often, agurksalat (cucumber salad)!
You may also enjoy this glogg (Nordic mulled wine) for a warming spiced drink, these Swedish cardamom buns, or Swedish almond cake for a little something sweet!
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🧄Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Butter. We'd recommend using unsalted butter so you have more control over the flavor. Use something high-quality like a European style butter for a flavor that is unmatched!
- Leeks. A traditional ingredient in this recipe. Don't skip them. Make sure to clean the leeks super well, as lots of dirt gets trapped in between the layers.
- Allspice. This is a common ingredient in many Nordic countries, in both sweet and savory applications. In the Norwegian version of this soup, it's actually not often used. The Finnish version always uses allspice, however, and I like it so much, that I decided to add it to this recipe too! It brings an earthy warmth to the dish. It is optional, and you can skip it if you wish.
- Potatoes. Make sure to peel the potatoes if you're using something like russets like we did in this recipe. If using a potato with a softer skin like red skin potatoes, you can leave the skin on.
- Root veggies. Carrots are a must, but other than that, you can use whatever you want and have on hand! We used parsnips. Rutabaga and turnips are also common additions.
- Salmon. This recipe also always uses a bit of salmon, similar to the Finnish version. You can get fillets with the skin on and remove it to make your own fish stock. We've included instructions on how to do that in our lohikeitto recipe.
- Cod & Shrimp. This is where you can get creative and use whatever you want! We used what we had in the freezer, but both of these things are often found in this soup. You can use things like mussels, haddock, crawfish, etc. Whatever you have on hand and enjoy.
- Fish or seafood stock. You can make your own or use store-bought seafood stock.
- Dill. Use fresh dill for the best flavor! Fresh dill will make a world of difference over dried dill! If using dried dill, don't use as much. With fresh, it's hard to add too much.
- Heavy cream. Gives the soup its signature creaminess.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
- No seafood stock. You can use water or any type of broth you prefer. You could also add in some fish bouillon.
- Add extra seafood. Nothing is stopping you from adding in your favorite seafood here! Lobster, scallops, crab, the sky is the limit!
- Thicker soup. If you prefer a thicker soup, feel free to add in about ¼ cup of flour with the butter and leeks, and cook it down. This will help thicken the soup considerably making it more of a "chowder" consistency.
- Lighter version. Swap the heavy cream for half-and-half or even whole milk.
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep Work
- Remove any fish skin or shrimp shells
How to Remove Salmon Skin
Here's a quick way to remove salmon skin without a fancy knife. Just a little boiling water, and no wasted salmon!
- Step 1: Put the salmon fillets skin side up on a cooling rack on top of a baking pan. Pour boiling hot water over the salmon skin for 5-10 seconds until the salmon visibly shrinks a little bit.
- Step 2: Gently wiggle the skin loose from the thickest part of the salmon, and carefully peel the skin back. The skin should come right off!
- Cut fish into bite-sized pieces.
- Peel and cut parsnips, potatoes, and carrots.
- Chop dill.
- Cut and clean leeks.
How to Clean Leeks
Make sure to clean leeks really well, as they trap a lot of dirt between the layers. Separate the dark green parts from the light green parts. You can clean them both right now if you want, though for this recipe, we only use the light green parts.
Save the dark green parts in this leek pasta and leek butter!
Place them in separate bowls with water. Allow them to sit for about 10 minutes, shaking them gently with your fingers to get rid of any dirt that is trapped in the layers. You may need to repeat this a couple of times until the water runs clean.
Then, place them on a paper towel-lined bowl or tray and dry them off very well.
Instructions
Cook leeks
Add the butter to a stockpot over medium heat. Add the cleaned leeks with salt, and cook until softened, about 4-5 minutes. Once softened, add optional allspice and stir to toast.
Add veggies, potatoes & stock
Next, add the potatoes, root vegetables, fish stock, salt, and pepper. Bring the mixture to a boil and cover. Boil for 7-9 minutes, or until the potatoes are fork-tender.
Add cream & seafood
After the root veggies and potatoes have softened, reduce the heat to low, then stir in the heavy cream, followed by the fish and shrimp. Season well with salt, and add some of the fresh dill.
Cook the fish and shrimp
Stir continuously over low heat for 4-5 minutes, or until the fish is completely cooked through. It really doesn't take long at all, so be careful not to overcook it, or the fish will become tough and rubbery!
Serve and enjoy!
Serve with more fresh dill and a warm rye roll with fresh butter. Enjoy!
Pro Tip
Make sure to prep all of your ingredients in advance! Once you get cooking, everything comes together really fast, and things can overcook very quickly.
Storage
Fridge Storage
Store leftovers in an airtight container in the fridge for up to 3 days. We don't recommend freezing. Reheat very gently on the stove or at 50% power in the microwave. Each time you reheat the soup, the fish will continue to cook, and it can become rubbery, so we recommend only reheating what you plan to eat.
Expert Tips
- Use fresh dill. This recipe just has a few ingredients, so it really ramps up the flavor to add fresh herbs to it. It's hard to go overboard with fresh dill in our opinion, it has such a lovely delicate flavor.
- Don't skip the allspice! Although technically optional, it really adds a depth of flavor to the soup. It's such a nice, warming flavor that we think you'll really enjoy if you haven't tried it before.
- Cut the veggies roughly the same size. It doesn't need to be perfect, but if your veggies are around the same size, they will cook around the same time.
- Don't overcook the seafood. The key is turning the heat down low, and stirring often. Shrimp and fish cook really quickly, so make sure to keep a close eye on it to prevent the fish and shrimp from drying out.
More Nordic Recipes To Try
Intrigued by Nordic food? Here are some of our favorites to try!
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📖 Recipe
Norwegian Fish Soup (Fiskesuppe)
Equipment
- large dutch oven or stockpot
Ingredients
- 6 tablespoons unsalted butter
- 4 medium leeks white and light green parts only, cut into small rounds and cleaned
- 2-3 teaspoons kosher salt to taste
- ¼-½ teaspoon allspice optional
- ½ teaspoon black pepper to taste
- ¾ pound potatoes peeled and quartered
- ¾ pound parsnips peeled and cut into small pieces
- 3 large carrots peeled and cut into rounds
- 4 cups fish stock
- 1 cup heavy cream
- ½ pound salmon skin removed and cut into chunks
- ½ pound cod skin removed and cut into chunks
- 1 pound shrimp peeled and deveined
- 2-3 teaspoons kosher salt to taste
- ⅓-1/2 cup fresh dill chopped
Instructions
- In a large stock pot, add unsalted butter over medium heat to melt. Add cleaned leeks and season generously with salt. Cook for 4-5 minutes until beginning to soften, then add in an optional ½ teaspoon of allspice and stir to toast the spices.6 tablespoons unsalted butter, 4 medium leeks, 2-3 teaspoons kosher salt, ¼-½ teaspoon allspice
- Add potatoes, carrots, and parsnips with seafood stock, more salt, and pepper.½ teaspoon black pepper, ¾ pound potatoes, ¾ pound parsnips, 3 large carrots, 4 cups fish stock
- Bring to a boil, then cover. Cook for 7-9 minutes, or until the potatoes are fork-tender.
- After the potatoes are softened, reduce the heat to low, then pour in the heavy cream, along with the salmon, cod, and shrimp with more salt, pepper, and fresh dill.1 cup heavy cream, ½ pound salmon, ½ pound cod, 1 pound shrimp, 2-3 teaspoons kosher salt, ⅓-1/2 cup fresh dill
- Stir the soup often over low heat until the shrimp and fish are cooked through, about 4-5 minutes, being careful not to overcook!
- To serve, add more fresh dill, black pepper, and salt to taste. Serve with freshly made rye rolls topped with butter and enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days. We don't recommend freezing. Reheat very gently on the stove or at 50% power in the microwave. Each time you reheat the soup, the fish will continue to cook, and it can become rubbery, so we recommend only reheating what you plan to eat.
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Notes
- Use fresh herbs for exceptional flavor.
- Don't skip the allspice. It's optional but adds a ton of flavor and depth to the dish.
- Don't overcook the fish and shrimp. It cooks fast, so cook it over low heat and stir often!
Anne Leonardi says
I made the soup for the second time, and absolutely love it! Because I am following a low-carb diet, I skipped the potatoes and parsnips, and added celery and asparagus. Also, I didn’t have any fish stock on hand, so I used chicken broth.
Excellent recipe, Bri and Char!
Anne
Briana says
Love that you added even more veggies, that sounds so yummy!! So happy you enjoy this recipe so much Anne! Thank you so much for leaving your thoughts on this one!! 😀
Briana says
Chamere and my little brother LOVE this recipe. It's one of my favorites too, but it's a classic in our household! We know it will become a favorite in your home as well if you give it a try! 🙂