🇳🇴 How to Make Fiskesuppe

Craving Fiskesuppe? On FoodNeverComes the food never actually comes — so here's how to make real Fiskesuppe at home, in about 45 min, with stuff you probably already have.

🛒 Ingredients

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• 400g white fish (cod or halibut), in chunks
• 200g salmon, in chunks
• 200g raw prawns, peeled
• 1 litre good fish stock
• 200ml double cream
• 100ml sour cream
• 1 carrot, in fine matchsticks
• 1 leek, sliced thin
• ½ celeriac, diced small
• 2 tbsp butter
• 1 tbsp white wine vinegar
• 1 tsp sugar
• salt, white pepper, fresh dill

👩‍🍳 Method

1. Sweat the carrot, leek and celeriac in butter without colour for 6–8 minutes. Bergen fish soup is pale and sweet; browning the vegetables sends it somewhere else entirely.
2. Add the stock and simmer 10 minutes until the celeriac is just tender.
3. Stir in both creams and bring to a bare simmer. Now the part that surprises people: add the vinegar and sugar. The soup should taste faintly sweet-sour before the fish goes in — that balance is what distinguishes it from a chowder.
4. Take the pot off the boil and add the fish, then the prawns 1 minute later. Residual heat cooks them in 3–4 minutes. Fish simmered in soup turns to cotton wool.
5. Check the seasoning once more with the fish in — it absorbs salt greedily.
6. Ladle out with a lot of dill on top and bread to mop it.