Creamy Norwegian Fish Soup
Dive into the comforting flavors of Scandinavia with this Creamy Norwegian Fish Soup, an irresistible blend of delicate seafood and hearty root vegetables wrapped in a velvety, creamy broth. This traditional Nordic recipe combines tender chunks of cod or haddock with carrots, parsnips, and potatoes, simmered in a rich fish stock enhanced with fresh dill and a splash of zesty lemon juice. With its perfectly balanced flavors and luxurious texture, this soup is both soul-warming and impressively elegant. Serve it with crusty bread for a complete meal that’s perfect for cozy evenings or a taste of Norway at your dinner table. Ideal for seafood lovers, this fish soup recipe is easy to prepare and makes a delightful addition to any culinary repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 medium Carrots, peeled and diced
- 1 medium Parsnip, peeled and diced
- 2 Celery stalks, diced
- 3 tablespoons All-purpose flour
- 4 cups Fish stock (or vegetable stock)
- 2 medium Potatoes, peeled and cubed
- 1 cup Heavy cream
- 1 pound Fresh cod or haddock, cut into bite-sized pieces
- 1 cup Cooked shrimp (optional)
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill, chopped
- 1 loaf Crusty bread (for serving)
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the finely chopped onion, diced carrots, parsnip, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring continuously.
Gradually pour in the fish stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add the cubed potatoes to the pot and cook for 10-15 minutes until the potatoes and root vegetables are tender.
Slowly stir in the heavy cream and bring the soup back to a simmer, but do not let it boil.
Add the fresh fish pieces and cook for 5-7 minutes until the fish is opaque and flakes easily. If using shrimp, stir them in during the last 2 minutes of cooking.
Season the soup with lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Stir in the fresh dill and remove the soup from heat.
Serve the soup hot with a side of crusty bread for dipping.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 7439 mg | 323% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 30.4 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 588 mg | 45% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6426 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
