Summary: Norwegian creamy fish soup with pieces of fish, shrimp, root vegetables, and herbs, the style of which varies by region — classic Scandinavian soup, simmered gently in 45 minutes, yielding 6 hearty servings.
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Category: Soups, Scandinavian Cuisine
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Quick overview
- Dish: Norwegian creamy fish soup with pieces of fish, shrimp, root vegetables, and herbs, the style of which varies by region
- Category: Soups, Scandinavian Cuisine
- Cuisine: Norwegian
- Main ingredient: Atlantic cod fillet, 1.5 lb (freshly caught, boneless and skinless)
- Guide: 12 Most Popular Scandinavian Dishes: Favorite Recipes of Scandinavian Cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Intermediate
- Servings: 6 servings (Serving weight: 450 g)
- Key technique: Gentle simmering of fish in a rich root vegetable broth finished with heavy cream
- Preparation types: Sautéing, simmering, tempering cream
- Dietary info & Allergens: Contains fish, crustacean, dairy
- Suitable for: Seafood lovers, winter dinners, festive family gatherings
- Nutritional values (per 1 serving): 380 kcal, Protein: 28.5 g, Fat: 22.0 g, Carbs: 16.5 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Dry crisp Pilsner, chilled white Riesling, sparkling mineral water with lemon
- In a nutshell: Velvety Norwegian seafood soup loaded with tender cod, succulent shrimp, and sweet root vegetables.
- Last updated: 2026-03-30
WAGUU says: “The secret to authentic Norwegian fiskesuppe lies in building a deeply aromatic vegetable base and adding delicate seafood only at the very end to prevent overcooking.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | Medium simmer (190 °F) |
| Number of servings: | 6 servings |
In a nutshell
Experience the comforting coastal warmth of traditional Norwegian cooking with this rich, creamy soup brimming with fresh marine flavors and tender root vegetables.
Ingredients
Base servings: 6 servings • Serving weight: 450 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Atlantic cod fillet | 1.5 lb | Fresh, skinless, cut into 1.5-inch chunks |
| Peeled shrimp | 0.75 lb | Medium-sized, deveined, cooked or raw |
| Unsalted butter | 3 tbsp | High-fat European style |
| Leek | 1 cup | White and pale green parts, thinly sliced |
| Carrots | 1 cup | Diced into small cubes |
| Celeriac | 1 cup | Peeled and diced into small cubes |
| All-purpose flour | 3 tbsp | Unbleached |
| Fish stock | 4 cups | High quality, warm |
| Heavy cream | 1.5 cups | 36% milk fat |
| Fresh dill | 0.33 cup | Finely chopped |
| Fresh flat-leaf parsley | 0.25 cup | Finely chopped |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Kosher salt | 1.5 tsp | Fine grain |
| White pepper | 0.5 tsp | Freshly ground |
Why you’ll love this recipe
- Authentic Nordic Taste: Combines delicate white fish and sweet root vegetables in a luxurious cream base.
- Quick Weeknight Elegance: Comes together in under 45 minutes while offering restaurant-quality depth.
- Nutrient-Dense Comfort: Packed with lean seafood protein, essential vitamins, and warming dairy fats.
Success guaranteed: Follow the precise simmering times and temperature guidelines to ensure the fish remains tender and the cream never curdles.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Intermediate | Servings: 6 | Type: Soup | Origin: Norwegian
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing and Sautéing Root Vegetables – 10 min
Appliances: Stove
1. Melt 3 tbsp of unsalted butter in a heavy-bottomed 5-qt Dutch oven over medium heat. Add 1 cup of sliced leek, 1 cup of diced carrots, and 1 cup of diced celeriac. Sauté gently for 6 to 8 minutes, stirring frequently with a wooden spoon, until the vegetables soften slightly but do not brown.
CP: Vegetables appear glossy, translucent, and tender-crisp.
Before moving to the next step:
Ensure the heat is kept at medium-low so the leeks do not acquire any caramelized color.
Phase 2: Building the Velouté Base – 5 min
Appliances: Stove, Whisk
2. Sprinkle 3 tbsp of unbleached all-purpose flour evenly over the sautéed root vegetables. Stir continuously for 2 minutes to cook out the raw flour taste, forming a light blond roux coating the vegetables.
CP: Mixture smells nutty and no dry flour remains visible.
Before moving to the next step:
Whisk vigorously when pouring in liquid to avoid lump formation.
Phase 3: Simmering the Broth – 10 min
Appliances: Stove
3. Gradually pour in 4 cups of warm fish stock in a thin stream while whisking constantly. Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and let simmer for 10 minutes until the root vegetables are fork-tender.
CP: Broth thickens slightly and coats the back of a spoon.
Before moving to the next step:
Verify that root vegetables are tender before adding dairy and fish.
Phase 4: Adding Cream and Seasoning – 5 min
Appliances: Stove
4. Stir in 1.5 cups of heavy cream and 2 tbsp of freshly squeezed lemon juice. Season with 1.5 tsp of kosher salt and 0.5 tsp of freshly ground white pepper. Maintain a very low simmer at 190 °F without letting the soup boil.
CP: Soup takes on an ivory hue and a velvety, uniform consistency.
Before moving to the next step:
Do not allow heavy cream to boil vigorously after addition to prevent curdling.
Phase 5: Poaching the Fish and Shrimp – 5 min
Appliances: Stove
5. Gently lay 1.5 lb of Atlantic cod chunks and 0.75 lb of peeled shrimp into the simmering soup. Submerge them gently with a ladle, cover the Dutch oven, and poach for 4 to 5 minutes until the fish flakes easily and the shrimp turn pink and opaque.
CP: Cod flakes apart with light pressure and shrimp are tightly curled.
Before moving to the next step:
Stir extremely gently to keep the fish pieces intact.
Phase 6: Finishing with Herbs and Serving – 0 min
Appliances: None
6. Remove the Dutch oven from the heat source. Fold in 0.33 cup of finely chopped fresh dill and 0.25 cup of finely chopped fresh flat-leaf parsley. Taste for seasoning, adjust salt and white pepper if necessary, and ladle into warm ceramic bowls.
CP: Fresh herb flecks are vibrant green throughout the creamy soup surface.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Dutch oven | 5-qt capacity | Heavy-bottomed soup pot | Thin metal can cause scorching during roux creation |
| Chef’s knife | 8-inch blade | Utility knife | Dull blade can crush fish instead of clean cuts |
| Wire whisk | 10-inch | Stiff silicone spatula | Inadequate whisking leads to flour lumps |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 84.4 kcal | 380.0 kcal | 2280.0 kcal |
| Fat | 4.9 g | 22.0 g | 132.0 g |
| of which saturates | 3.1 g | 14.0 g | 84.0 g |
| Carbohydrates | 3.7 g | 16.5 g | 99.0 g |
| of which sugars | 1.1 g | 5.0 g | 30.0 g |
| Protein | 6.3 g | 28.5 g | 171.0 g |
| Salt | 0.3 g | 1.3 g | 7.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use homemade fish stock made from cod bones for an unmatched depth of savory umami flavor.
- Tip 2: Cut all root vegetables into uniform 0.5-inch dice so they cook evenly alongside the tender fish chunks.
- Tip 3: Temper the heavy cream with a ladle of hot broth before stirring it in to prevent curdling.
- Tip 4: Add delicate shrimp in the final 3 minutes of simmering to maintain their juicy, tender bite.
Scientific background
Cod muscle tissue is composed of short collagen fibers that denature quickly under gentle heat, releasing moisture while maintaining structural integrity if not over-simmered. Emulsifying heavy cream into a light flour-and-butter roux creates a stable continuous phase that suspends milk fats evenly without breaking.
Fine Dining – Professional techniques
- Plate composition: Serve in pre-warmed deep white porcelain bowls with fish and shrimp artistically centered.
- Texture contrasts: Combine velvety smooth soup base with tender-crisp root vegetable cubes and delicate flaked fish.
- Temperature contrast: Ensure piping hot soup contrasts pleasantly with cool, freshly chopped dill garnish.
- Aromatic garnishes: Finish with a drizzle of infused herb oil and a twist of cracked white peppercorns.
Sensory radar
- Appearance: Rich ivory broth speckled with vibrant green herbs and colorful root vegetable cubes.
- Aroma: Fresh ocean brine, sweet leek, butter, and clean herbal notes of dill.
- Taste: Naturally sweet seafood flavor balanced by savory broth, rich cream, and a bright hint of lemon.
- Texture: Silky, velvety liquid interspersed with tender fish flakes and snappy shrimp.
Pairing
- BEER: Crisp traditional Pilsner with refreshing malt character
- WINE: Chilled dry Riesling or mineral-driven Grüner Veltliner
- NON-ALCOHOLIC: Sparkling spring water infused with fresh cucumber and lemon slices
Various preparation methods
- Bergen Style: Incorporates an egg yolk and cream liaison added off the heat for extra richness and velvety thickness.
- Coastal Tomato Variation: Adds a spoonful of tomato paste and bell pepper strips for a warmer southern Norwegian coastal profile.
Allergens and dietary information
Contains: Fish, Crustacean, Dairy, Gluten • Gluten: Contains wheat flour in roux • Not suitable for: Lactose intolerance, vegan, shellfish allergy
Suitable for
Seafood lovers, winter dinner parties, comforting family weekend meals, and traditional Nordic feast celebrations.
Substitution guide
- Atlantic cod: Halibut or firm haddock fillet
- Heavy cream: Full-fat coconut milk for a dairy-free alternative
- Fish stock: Vegetable broth with a dash of kelp powder
FAQ
Can I use frozen fish for this soup?
Yes, but make sure to thaw it completely and pat it dry with paper towels before cutting into chunks.
Why did my soup curdle?
Boiling heavy cream or adding cold dairy directly into a boiling acidic broth causes curdling. Keep heat low and temper cream.
What bread pairs best with Norwegian fish soup?
Traditional dense Scandinavian rye bread or crusty sourdough buttered generously.
Can I prepare this soup ahead of time?
You can prep the vegetable and stock base in advance, but add the delicate fish and shrimp just before serving.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients by 2x and use an 8-qt stockpot, simmering vegetables in two batches if necessary. • 20+ people: Divide preparation across two separate large pots to maintain precise temperature control and prevent over-stirring delicate fish.
Sides and serving
- Danish rye bread – dense whole grain sourdough slices (not included in the recipe)
- Boiled baby potatoes – tossed in butter and fresh dill (not included in the recipe)
Serving: Serve piping hot in deep bowls garnished with extra dill and lemon wedges on the side.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Reheat gently on the stovetop over low heat, stirring constantly without boiling to prevent the fish from breaking down.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Boiling the soup after adding cream – Causes the dairy fats to separate and curdle.
- Overcooking the fish – Results in dry, rubbery cod chunks that break apart into mush.
- Skipping the roux cooking – Leaves an unpleasant raw flour taste in the creamy broth.
- Inconsistent vegetable dice – Leads to unevenly cooked root vegetables with some hard pieces.