April 29, 2025

CLASSIC NORWEGIAN FISH SOUP

Classic Norwegian fish soup, or fiskesuppe, is a cherished dish that reflects Norway’s deep maritime heritage and its people’s connection to the sea. Rich, creamy, and delicately flavored, this soup features fresh white fish. Typically cod, haddock, or pollock, poached in a smooth broth of fish stock, cream, and aromatic vegetables. Often enriched with root vegetables like carrots and celeriac, leeks, and sometimes shrimp or mussels, the soup is both nourishing and elegant.

Classic Norwegian Fish Soup Origins

The origins of Norwegian fish soup trace back centuries to coastal communities that depended on the ocean for sustenance. Norway’s long and rugged coastline, dotted with fjords and fishing villages, made seafood a central part of daily life. Fish soup evolved as a practical way to use the catch of the day, nothing was wasted. Home cooks simmered fish heads and bones for stock, adding seasonal vegetables and dairy, which was readily available on farms.

By the 18th and 19th centuries, with the rise of trade and urbanization, fish soup became more refined. Cream and butter, increasingly common in middle-class kitchens, transformed simple broth into a luxurious meal. Over time, fiskesuppe became a national favorite, bridging rustic and refined Norwegian cooking.

Today, the soup remains a staple of Norwegian cuisine, served in both home kitchens and high-end restaurants. It’s especially popular during the colder months, offering warmth and comfort. Some regional versions incorporate dill, vinegar, or even a splash of aquavit for added depth. What unites all versions is the emphasis on fresh, local ingredients and clean, balanced flavors.

Classic Norwegian fish soup stands as more than a meal—it’s a bowl of history, shaped by seafaring tradition, coastal ingenuity, and a deep appreciation for the bounty of Norway’s cold, clear waters.

Since Miss Becky and me are leaving for Norway, it seems only appropriate to feature some Norwegian recipes.

Classic Norwegian Fish Soup

Classic Norwegian fish soup, or fiskesuppe, is a cherished dish that reflects Norway’s deep maritime heritage and its people’s connection to the sea.

Print Recipe

Prep Time 45

Cook Time 1 30

Total Time 2 15

Servings: 4 Servings

Course: Appetizer, Main Course

Cuisine: Norwegian

Ingredients Method Notes

Ingredients

3/4 Lb Fish Haddock, cod, or whitefish all work. Dice the fish.
2 Carrots Large and diced.
2 stalks Celery Diced.
1 Piece Root Parsley Diced.
1 Tbl Butter
2 Tbl Flour
5 Cups Fish Stock
1/2 Lb Shrimp
1/2 Lemon
2 Egg Yolks
2 Cups Heavy Cream
1/2 Tsp Curry
1 Tsp Cayenne Pepper
1/2 Cup Chives Diced.
Salt To Taste.

Method

Melt butter in a stock pot, stir in flour and add fish stock, stir the soup until it is smooth. Add the vegetable dices and let it boil for approx. 15 minutes. Remove the vegetables from the soup.
Press lemon juice and stir together with curry, cayenne pepper, egg yolk and cream, and add to the soup.
Add fish and shrimp. Let the soup simmer until the fish is cooked through, approx. 15 minutes.
Season with salt.
Sprinkle the soup with chives on the top.

Notes

This is generally served with a crusty bread on the side.

Author: Mr. Sam

Filed Under: Boiling, European, Scandinavian, Seafood, Simmering, Soups Chowders Bisques

Tags: comforting, Creamy, fish soup, Norwegian cuisine, traditional soup

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