Fiskesuppe (Creamy Norwegian Fish Soup)
This Norwegian seafood builds fish fillet, potatoes and carrots into a crowd-pleasing meal you can have ready in about 75 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 10 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 10 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
- Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.
- Add the fish stock and continue to whisk until there are no lumps.
- Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
- Add the crème fraîche (or sour cream).
- Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat.
- Keep the soup on the burner and add the fish.
- Let the fish cook in the hot soup for 5 minutes.
- If using shrimp, add right before serving.
- Sprinkle with chives (or dill or parsley) before serving.
You'll use: Large pot · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Creme Fraiche
- sour cream · Greek yogurt
What to serve with Fiskesuppe (Creamy Norwegian Fish Soup)
- Red onion pickle Vegan
- Cinnamon buns Dessert
- Nordic smørrebrød with asparagus and horseradish cream Vegetarian
- Rømmegrøt – Norwegian Sour Cream Porridge Breakfast
Tips & common questions
How long does Fiskesuppe (Creamy Norwegian Fish Soup) take to make?
About 75 minutes from start to finish — an estimate based on the 10 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Fiskesuppe (Creamy Norwegian Fish Soup) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.