Best 2 Creamy Norwegian Fish Soup Recipes

Calling all seafood enthusiasts! Get ready to embark on a culinary journey to the heart of Norwegian cuisine as we discover the secrets of creating the ultimate creamy Norwegian fish soup. This heartwarming dish, known for its rich, velvety broth and abundance of tender fish, is a true testament to the Nordic country's love for the sea. Whether you're a seasoned chef or a home cook seeking a taste of Scandinavia, this guide will provide you with the essential steps, ingredients, and techniques to master this classic soup. So, prepare your taste buds for a delightful voyage as we dive into the world of creamy Norwegian fish soup.

Here are our top 2 tried and tested recipes!

CREAMY NORWEGIAN FISH SOUP

Creamy Norwegian Fish Soup image

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

Provided by PetsRus

Categories Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 tablespoons butter
2 1/2 tablespoons plain flour
4 -5 cups fish stock or 4 cups vegetable stock
1 medium carrot, finely chopped in strips
1 -2 cup leek, finely chopped in strips
1 -2 potato, peeled and cut into small cubes (optional)
1 (14 ounce) can chopped tomatoes (optional)
12 peeled raw shrimp (approx)
12 mussels (approx) or 12 small scallops (approx)
4 -6 ounces catfish (or fish of your own choice)
1/2 cup heavy cream
1/4 cup chopped fresh parsley
salt and pepper
2 tablespoons sour cream (optional)
2 teaspoons lumpfish caviar (optional)

Steps:

Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
Simmer for another 5 minutes, or until the fish and shellfish are tender.
Add the parsley and salt and pepper to taste.
Serve garnished with sour cream and the lumpfish caviar.

BERGEN FISH SOUP

Bergen Fish Soup image

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking._Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. There are different, equally authentic ways of making this soup. The big schism is between those who like to thicken the soup with a combination of flour and cream, so it becomes like a chowder, and those who prefer it thin. I think it is easier to appreciate the unique sweet-and-sour freshness of the soup when it is made with only the minimum of thickener.

Provided by Andreas Viestad

Yield Makes 10 servings

Number Of Ingredients 16

Ingredients

3 quarts fish stock (see Tips, below)
4 carrots, cut into 1-inch by 1/4-inch sticks
1 large celeriac, peeled and cut into 1-inch by 1/4-inch sticks
2 small parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks
2 celery stalks, chopped
1 to 2 tablespoons all-purpose flour for thickening (optional)
1 cup heavy (whipping) cream
2 tablespoons sugar
1/4 cup good red wine vinegar, or to taste
1/2 cup salted veal stock (optional)
Fine sea salt
1 1/2 pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks
1 recipe Fish Dumplings
3 large egg yolks
One 8-ounce container sour cream
Chopped fresh chives for garnish (optional)

Steps:

Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.

Tips

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different types of fish. White fish, such as cod, haddock, and pollock, are all good choices for this soup.
Be careful not to overcook the fish. It should be cooked through, but still flaky.
Add the cream and milk slowly. This will help prevent the soup from curdling.
Season the soup to taste. Salt, pepper, and dill are all good choices.
Serve the soup with a side of crusty bread or crackers. This will help soak up the delicious broth.

Conclusion

Creamy Norwegian Fish Soup is a delicious and easy-to-make dish that is perfect for a cold winter day. It is also a great way to use up leftover fish. With its creamy broth, tender fish, and flavorful vegetables, this soup is sure to be a hit with your family and friends.

So next time you're looking for a quick and easy meal, give Creamy Norwegian Fish Soup a try. You won't be disappointed.

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