The Cøziest Nordic Fish Soup I’ve Ever Tasted (Norwegian Fiskesuppe!)

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making fish stock or use ready-made.

Peel the shrimp, set heads aside.

Remove gills and blood from cod head.

Lightly fry shrimp heads in a bit of butter.

Peel and roughly chop root vegetables.

Transfer vegetables to a pot.

Add fried shrimp heads and cod head.

Pour in cold water and cook for 30 minutes, skimming off foam as it forms.

Season with salt & pepper 5 minutes before done.

Remove large pieces of fish and vegetables and strain the stock.

Slice carrot into thin strips, slice celery root into thin strips, and thinly slice fennel after removing the core.

Cut fish fillets into small cubes.

Melt butter in a pot and thicken with flour, stirring constantly until a nutty aroma appears.

Add white wine and let it reduce while stirring.

Gradually add stock, whisking until smooth, then add milk.

Add vegetables and fish into the simmering base and cook for 7 minutes.

Add cooked peeled shrimp, season with salt & pepper, and add cream without boiling.

Add frozen peas and squeeze in lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens