Norwegian Fish Soup (Fiskesuppe)

Name: Norwegian Fish Soup (Fiskesuppe)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 6 tbsp Unsalted Butter (6 tablespoons unsalted butter); 4 pieces Leeks (4 medium leeks (white and light green parts only, cut into small rounds and cleaned)); 4 tsp Kosher Salt (4-6 teaspoons kosher salt (divided, to taste) — up to 6); ¼ tsp Ground allspice (¼-½ teaspoon allspice — up to 0.5); ½ tsp Black Pepper (½ teaspoon black pepper (to taste)); ¾ lb White Potatoes (¾ pound potatoes (peeled and quartered)); ¾ lb Parsnips (¾ pound parsnips (peeled and cut into small pieces)); 3 pieces Carrot (3 large carrots (peeled and cut into rounds)); 4 cup Fish Stock (4 cups fish stock); 1 cup Heavy Cream (1 cup heavy cream); ½ lb Salmon (½ pound salmon (skin removed, cut into chunks)); ½ lb Cod (½ pound cod (skin removed, cut into chunks)); 1 lb Shrimp (1 pound shrimp (peeled and deveined)); ⅓ cup Dill (⅓-½ cup fresh dill (chopped) — up to 0.5)

Norwegian Fish Soup (Fiskesuppe) - Main Course,Soup

50 min

Servings6

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Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Unsalted Butter6 tbsp · 6 tablespoons unsalted butter
Leeks4 pieces · 4 medium leeks (white and light green parts only, cut into small rounds and cleaned)
Kosher Salt4 tsp · 4-6 teaspoons kosher salt (divided, to taste) — up to 6
Ground allspice¼ tsp · ¼-½ teaspoon allspice — up to 0.5
Black Pepper½ tsp · ½ teaspoon black pepper (to taste)
White Potatoes¾ lb · ¾ pound potatoes (peeled and quartered)
Parsnips¾ lb · ¾ pound parsnips (peeled and cut into small pieces)
Carrot3 pieces · 3 large carrots (peeled and cut into rounds)
Fish Stock4 cup · 4 cups fish stock
Heavy Cream1 cup · 1 cup heavy cream
Salmon½ lb · ½ pound salmon (skin removed, cut into chunks)
Cod½ lb · ½ pound cod (skin removed, cut into chunks)
Shrimp1 lb · 1 pound shrimp (peeled and deveined)
Dill⅓ cup · ⅓-½ cup fresh dill (chopped) — up to 0.5

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Steps

1In 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 1/2 teaspoon of allspice and stir to toast the spices.
2Add potatoes, carrots, and parsnips with seafood stock, more salt, and pepper.
3Bring to a boil, then cover. Cook for 7-9 minutes, or until the potatoes are fork-tender.
4After 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.
5Stir the soup often over low heat until the shrimp and fish are cooked through, about 4-5 minutes, being careful not to overcook!
6To serve, add more fresh dill, black pepper, and salt to taste. Serve with freshly made rye rolls topped with butter and enjoy!

Nutrition

Calories: 657kcal
Protein: 34g
Carbs: 39g
Fat: 41g
Fiber: 6g
Sugar: 11g

Estimated from the ingredient list.

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Questions

How long does norwegian fish soup (fiskesuppe) take to make?

About 50 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 6 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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