Norwegian Fish Soup (Fiskesuppe)

5 from 4 votes

Norwegian Fish Soup (Fiskesuppe)

Fiskesuppe is Norway's beloved creamy fish soup, and this version is loaded with salmon, shrimp, and cod. Start by softening leeks in butter with warm allspice, then simmer potatoes, parsnips, and carrots in fish stock until tender. Stir in heavy cream and gently poach the seafood until just cooked through. Finish with plenty of fresh dill and serve with buttery rye rolls for the ultimate Scandinavian comfort meal.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Soup

Cuisine: Nordic, Norwegian, Scandinavian

Diet: Gluten Free

Servings: servings

Calories: 539kcal

Author: Briana

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
4-6 teaspoons kosher salt divided, to taste
¼-½ teaspoon allspice
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, cut into chunks
½ pound cod skin removed, cut into chunks
1 pound shrimp peeled and deveined
⅓-½ 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, 4-6 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.
⅓-½ cup fresh dill, 1 cup heavy cream, ½ pound salmon, ½ pound cod, 1 pound shrimp
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!

Notes

Storage: Refrigerate leftovers in an airtight container for up to 2-3 days. We don't recommend freezing - the seafood texture suffers. Reheat gently on the stovetop over low heat or at 50% power in the microwave. Only reheat what you plan to eat, as the fish continues to cook each time and can turn rubbery.
Fresh dill: This is non-negotiable! Dried dill doesn't have the same bright, delicate flavor. Use it generously - it's hard to add too much.
Allspice: Technically more common in Finnish lohikeitto than Norwegian fiskesuppe, but we love the subtle warmth it adds. Leave it out for a more traditional Norwegian version.
Fish stock: Save your salmon skins and simmer in water for 10-15 minutes for quick homemade stock. Store-bought seafood stock, chicken stock, vegetable stock, or fish bouillon cubes all work as substitutes.
Seafood: Salmon, cod, and shrimp are our go-to, but swap freely based on what's fresh - haddock, mussels, crawfish, or scallops are all great options.
Potatoes: Waxy varieties like Yukon gold or red potatoes hold their shape best. Russets work but will break down more as they simmer.
Root veggies: Parsnips are our favorite, but turnips, rutabaga, or extra carrots are all fair game.

Nutrition