Ingredients
Vegetables and Aromatics
- 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)
Seafood
- ½ pound salmon (skin removed, cut into chunks)
- ½ pound cod (skin removed, cut into chunks)
- 1 pound shrimp (peeled and deveined)
Liquids and Dairy
- 4 cups fish stock
- 1 cup heavy cream
- 6 tablespoons unsalted butter
Spices and Seasonings
- 4-6 teaspoons kosher salt (divided, to taste)
- ¼-½ teaspoon allspice (optional)
- ½ teaspoon black pepper (to taste)
Instructions
- Sauté Leeks: In a large stock pot, melt the unsalted butter over medium heat. Add the cleaned leeks and season generously with salt. Cook for 4-5 minutes until the leeks begin to soften. Optionally, add 1/2 teaspoon of allspice and stir to toast the spices and bring out their aromatic flavors.
- Add Vegetables and Stock: Add the peeled and prepared potatoes, carrots, and parsnips into the pot along with the fish stock. Season again with salt and pepper to taste.
- Cook Vegetables: Bring the mixture to a boil, then cover the pot and reduce heat. Let it cook for 7-9 minutes or until the potatoes are fork-tender and the vegetables are soft.
- Add Seafood and Cream: Lower the heat to low, then gently stir in the heavy cream, chunks of salmon, cod, and shrimp. Season with additional salt, pepper, and fresh chopped dill.
- Simmer and Cook Seafood: Stir the soup frequently over low heat to cook the seafood thoroughly, about 4-5 minutes. Be careful not to overcook the shrimp and fish to maintain their tender texture.
- Finishing Touches and Serve: Taste the soup and adjust seasoning with more salt, black pepper, and fresh dill if desired. Serve hot with freshly made rye rolls topped with butter for an authentic Norwegian experience.
Notes
- Allspice is optional but adds a warm and subtle spice note to the soup.
- Use fresh fish stock for the best flavor, or substitute with a high-quality seafood broth.
- Do not overcook the seafood to avoid a rubbery texture.
- Fresh dill is a signature herb in this recipe; adding it at the end preserves its bright flavor.
- Rye rolls with butter complement the soup perfectly and are a traditional accompaniment.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Norwegian
- Diet: Low Salt
