Name: Norwegian Fish Soup (Fiskesuppe) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Norwegian
Ingredients: 4 medium leeks (white and light green parts only, cut into small rounds and cleaned); ¾ pound potatoes (peeled and quartered); ¾ pound parsnips (peeled and cut into small pieces); 3 large carrots (peeled and cut into rounds); ⅓-½ cup fresh dill (chopped); ½ pound salmon (skin removed, cut into chunks); ½ pound cod (skin removed, cut into chunks); 1 pound shrimp (peeled and deveined); 4 cups fish stock; 1 cup heavy cream; 6 tablespoons unsalted butter; 4-6 teaspoons kosher salt (divided, to taste); ¼-½ teaspoon allspice (optional); ½ teaspoon black pepper (to taste)

Jump to Recipe· 3.9 from 2 reviews

If you’ve ever dreamt of cozying up with a bowl of warmth that feels like a gentle hug from the Norwegian coast, this Norwegian Fish Soup (Fiskesuppe) Recipe is your perfect match. Rich, creamy, and brimming with tender chunks of salmon, cod, and shrimp, this soup brings together simple yet vibrant ingredients in a way that’s both comforting and elegant. With its delicate balance of flavors—earthy root vegetables, fresh dill, and a hint of allspice—this dish truly captures the heart of Scandinavian home cooking and is a joy to share with friends and family.

Ingredients You'll Need

A white pot filled with a light brown broth has many small white cubes floating in it, mixed with tiny pieces of green, orange, and yellow vegetables. A wooden spoon with a long handle is partially submerged in the broth, stirring the mixture. To the right side of the pot, there is a woven basket with green leafy herbs. The pot is placed on a white marbled surface next to a white cloth with red and blue patterns. photo taken with an iphone --ar 4:5 --v 7

Gathering these straightforward ingredients is the first step to making a bowl of Norwegian Fish Soup brimming with taste and texture. Each component plays a crucial role, from the creamy richness of butter and cream to the fresh, clean flavors of fish and dill, creating harmony in every spoonful.

6 tablespoons unsalted butter: Adds a luscious richness and helps soften the leeks.
4 medium leeks (white and light green parts only, cut into small rounds and cleaned): Provide a subtle onion-like flavor and a fresh green hue.
4-6 teaspoons kosher salt (divided, to taste): Essential for balancing and enhancing all the flavors.
¼-½ teaspoon allspice: Adds a warm, cozy background note that gives the soup a unique Scandinavian touch.
½ teaspoon black pepper (to taste): Brings a gentle heat and earthiness to the broth.
¾ pound potatoes (peeled and quartered): These give body and a comforting, creamy texture as they soften.
¾ pound parsnips (peeled and cut into small pieces): Offer a sweet, slightly nutty flavor and vibrant color contrast.
3 large carrots (peeled and cut into rounds): Add sweetness and bright visuals, rounding out the root vegetable trio.
4 cups fish stock: The perfect base for maximizing the seafood flavor while maintaining lightness.
1 cup heavy cream: Brings silkiness and richness to the soup, making each spoonful indulgent.
½ pound salmon (skin removed, cut into chunks): Provides tender, flavorful fish with beautiful color.
½ pound cod (skin removed, cut into chunks): Adds a mild, flaky texture that complements the salmon perfectly.
1 pound shrimp (peeled and deveined): Introduces a sweet, snappy contrast and extra seafood delight.
⅓-½ cup fresh dill (chopped): The aromatic herb that brightens and freshens the entire dish.

How to Make Norwegian Fish Soup (Fiskesuppe) Recipe

Step 1: Soften the Leeks and Toast the Spices

Start by melting the butter in a large stockpot over medium heat. Add the cleaned leeks and sprinkle generously with salt. Let them gently soften for about 4-5 minutes—this is when their sweet, subtle flavor begins to bloom. Toss in the allspice and give it a stir, letting the warm aroma awaken as the spice toasts. This step fragrances your soup with that signature Scandinavian twist.

Step 2: Add Root Vegetables and Fish Stock

Next, add the potatoes, carrots, and parsnips to the pot. Pour in the fish stock and season again with salt and pepper to taste. Bring the soup to a boil, then cover and simmer for about 7 to 9 minutes. This timeframe is your sweet spot for softening the potatoes until they’re fork tender, creating a lovely base texture for the soup.

Step 3: Incorporate Cream and Seafood

With your root veggies perfectly tender, lower the heat to a gentle simmer. Pour in the heavy cream—it’s what gives the soup that irresistibly creamy finish. Gently add the salmon, cod, and shrimp chunks, then season again with salt, pepper, and a generous sprinkle of fresh dill. This delicate cooking for about 4 to 5 minutes ensures the fish and shrimp stay tender and juicy, so be sure not to rush or overcook!

Step 4: Final Flavor Adjustments and Serve

Give the soup a few gentle stirs as the seafood finishes cooking, then taste and season with more fresh dill, salt, and pepper if needed. Your Norwegian Fish Soup (Fiskesuppe) Recipe is ready to bring joy to any table, perfect for a cozy night in or impressing guests with Nordic flair.

How to Serve Norwegian Fish Soup (Fiskesuppe) Recipe

A white bowl with light brown edges holds creamy soup filled with several pieces of light pink shrimp, pale white and orange vegetable cubes, and small green herb sprigs scattered throughout. In the soup, there is a round dark brown piece of bread partially soaked with the cream. A silver spoon lifts a shrimp and some herbs from the bowl. Around the bowl, a basket with green herbs sits on a white marbled surface, along with two round brown bread rolls wrapped in a white cloth, and a white plate with a round dark brown bread slice topped with light yellow butter. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best part of presenting this soup is the finishing touches. Pile on extra chopped fresh dill to add a burst of herbaceous freshness and a pop of color that’ll make your bowl look as good as it tastes. A sprinkle of cracked black pepper over the top adds a subtle kick. For an extra indulgent touch, a small pat of butter melting on top can be sheer bliss.

Side Dishes

Traditionally, Norwegian Fish Soup is served with hearty rye rolls slathered in creamy butter. The dense, slightly tangy texture of rye bread complements the soup’s silky broth and tender seafood perfectly. A crisp green salad with a lemon vinaigrette can also provide a refreshing contrast if you want a lighter accompaniment.

Creative Ways to Present

For a modern twist, serve the soup in individual mini cast-iron pots or rustic bowls to make every serving feel special. You could also offer a small tray of assorted Nordic-inspired toppings on the side, like pickled cucumbers, fresh radishes, or a drizzle of chili oil for friends who love a little extra zing.

Make Ahead and Storage

Storing Leftovers

Norwegian Fish Soup tastes just as delightful the next day. Store any leftovers in an airtight container in the fridge for up to two days. Because the seafood and cream are delicate, it’s best to enjoy it fresh but refrigerated leftovers still hold great flavor when gently reheated.

Freezing

Freezing this soup is possible, but with a few cautions: cream-based soups can separate upon thawing, and seafood texture may change. If you decide to freeze, cool the soup completely, and store in a freezer-safe container for up to one month. When ready, thaw in the refrigerator overnight before reheating gently on the stove, stirring well to recombine.

Reheating

Reheat your soup slowly over low heat, stirring frequently to prevent the cream from curdling and the fish from overcooking. It’s easiest to heat just enough for your serving to maintain that perfect silky texture and tender seafood bites.

FAQs

Can I use other types of fish in this Norwegian Fish Soup (Fiskesuppe) Recipe?

Absolutely! While this recipe features salmon and cod, you can substitute with other firm, white fish like haddock or halibut. Just make sure to use fresh, skinless fillets cut into chunks for the best texture.

Is it okay to skip the heavy cream?

You can, but keep in mind the cream adds richness and smoothness essential to the traditional taste and mouthfeel. If you want a lighter version, consider using half-and-half or a nondairy cream alternative, keeping an eye on how it affects flavor and texture.

How can I make this soup gluten-free?

This Norwegian Fish Soup (Fiskesuppe) Recipe is naturally gluten-free as long as your fish stock and seasonings don’t contain gluten. Always double-check labels if you’re buying pre-made stock or spice blends to stay safe.

What is the best way to clean leeks for this recipe?

Leeks tend to hold dirt between their layers. Slice the white and light green parts, then soak them in a bowl of cold water for a few minutes. Swirl gently and lift out the leeks with your hands or a slotted spoon, leaving the grit behind in the water.

Can I make this soup vegetarian or vegan?

While this recipe highlights seafood, you can create a vegetarian version by swapping fish stock for vegetable broth and omitting the seafood. Try adding hearty mushrooms or tofu for texture, and use coconut milk instead of cream for a vegan-friendly twist.

Final Thoughts

There is something truly magical about serving up a bowl of Norwegian Fish Soup that’s creamy, nourishing, and full of the flavors of the sea and earth combined. This Norwegian Fish Soup (Fiskesuppe) Recipe is one of those recipes that not only fills your belly but also warms your soul. I hope you’ll give it a try soon—you might just find it becoming your go-to comfort food, perfect for sharing with loved ones on chilly evenings.