Fiskesuppe – Norwegian fish soup
(for 6 persons)
  • 200 g cod fillet
  • 200 g salmon fillet
  • ¾ tomatoes
  • 1 white onion
  • 3 cloves of garlic
  • ⅘ carrots
  • 1 medium celeriac
  • 1 leek
  • 1 small broccoli
  • 30 g of butter or 3 tbsp extra virgin olive oil
  • 1,5 l fish stock
  • 250 ml cream
  • half a teaspoon of chili powder
  • salt and fresh black pepper
  • fresh parsley or dill to taste
  1. Cut the cod and salmon fillets into pieces, removing skin and bones.
  2. Wash and peel onion, garlic and leek, then chop and keep aside.
  3. Wash and peel also the carrots, celeriac and broccoli and cut them into small pieces.
  4. In a large saucepan, lightly fry the onion in butter (or olive oil) with garlic and leek, then add carrots and celeriac and cover with the fish stock.
  5. Simmer over low heat, with lid, for about 20 minutes.
  6. Add the tomatoes cut into thin pieces, the broccoli, the fish chunks and the cream. Add chili pepper, salt and pepper to taste. Simmer for another 10-15 minutes on low heat, without lid.
  7. Serve immediately, garnishing with fresh ground pepper and fresh parsley, or dill if you prefer.
Recipe by The Freaky Table at