Skip to content

Fish, European

Norwegian fiskesuppe with bread

Fiskesuppe is a creamy Norwegian fish soup made with salmon, cod, carrots, leeks and potatoes. It serves 4, takes 45 minutes, is easy to make and costs €3.90 per person. The key is poaching the fish gently and adding the cream without letting the soup boil afterward.

Tonight, we're warming up the table with fiskesuppe, the creamy Norwegian fish soup with salmon, cod, carrots and leeks, served with bread.

Norwegian fiskesuppe with bread
Total time
45 min
Difficulty
Easy
Cost per person
€3.90
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Fiskesuppe gets its texture from a fish stock lightly thickened with flour, then softened with heavy cream. The vegetables, cut into small cubes, nearly melt into the broth, while the salmon and cod combine softness and bite. Fresh dill cuts through the richness and keeps every spoonful bright.

This is a cold season soup, perfect for a fall or winter evening when you want a comforting dinner without spending hours in the kitchen. It works well for a family meal or a quiet dinner with friends, served with slices of country bread to soak up the broth.

The ingredients

4 people

Fish counter

  • Salmon fillet 300 g
  • Cod loin 300 g

Fruits and vegetables

  • Carrots 2
  • Leeks 2
  • Potatoes 300 g
  • Dill 4 sprigs

Pantry

  • Fish stock 1 l
  • Flouroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Thick heavy cream 5 tbsp
  • Butter 30 g

Bakery

  • Country bread 4 slices

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Melt the butter, add the sliced leeks, diced carrots and diced potatoes. 8 min

    Keep the vegetables just translucent, they turn out sweeter that way.

  2. Sprinkle with flour, stir for a minute and pour in the hot fish stock.

    The flour lightly thickens the broth.

  3. Cook until the vegetables are tender. 15 min

    Taste a piece of carrot, it should melt in your mouth.

  4. Cut the salmon and cod into cubes and drop them into the soup.

    Remove any bones with tweezers before cutting.

  5. Let it poach at a gentle simmer, then stir in the cream, salt and pepper. 6 min

    Don't let it boil after adding the cream, the soup should stay smooth.

  6. Scatter with dill and serve piping hot with country bread.

    Rub a slice of bread with garlic before serving if you like.

Our tips to get it right

  • Heat the stock before pouring it over the butter and flour, the broth thickens more evenly without lumps.
  • Pick thick, skinless pieces of fish, they hold their shape better and cut into clean, even cubes.
  • Dice the vegetables to the same size so they all cook at the same rate and keep a consistent texture.

The variations

  • Swap the cod for pollock or haddock, two common white fish that behave the same way in the broth.
  • For a fish free version, use parsnip and cauliflower chunks instead of the salmon and cod, with a vegetable stock.
  • To save time, dice the vegetables the night before and keep them in a sealed bag in the fridge, so you only have to cook the next day.

What to serve it with

  • Toasted buttered country bread
  • A simple green salad starter
  • Lemon water or a warm tea

Storage

Fiskesuppe keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because the cream can split once thawed. Reheat it gently over low heat, without boiling, stirring from time to time.

Questions about this dish

Can you use light cream instead of thick heavy cream?

Yes, light cream works too, though the soup will be a bit less rich. Add it off a high heat, the same way, so it doesn't split.

Should the fish be fully thawed before cutting it into cubes?

Yes, the fish needs to be fully thawed to cut cleanly into even cubes. Fish that's still frozen tends to crumble and cooks unevenly in the soup.

Can you make the soup base ahead of time?

Yes, you can cook the vegetables in the stock ahead and keep it in the fridge. Add the fish and cream only when you're ready to serve, so the fish cooks just right.

Why cut the vegetables into small cubes for this recipe?

Half centimeter cubes cook fast and evenly, so the vegetables stay tender without falling apart. It also keeps the fish from needing extra cooking time.

How long does it take to make a Norwegian fiskesuppe with bread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Norwegian fiskesuppe with bread?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Norwegian fiskesuppe with bread cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with cod

See all