Norwegian Fish Soup, or Fiskesuppe, is a cherished staple in Nordic cuisine. This creamy seafood soup is rich yet delicate, featuring a medley of tender white fish, succulent shrimp, and earthy root vegetables. Finished with fresh dill and a splash of cream, it’s a soul-warming dish that reflects the coastal heritage of Norway. Serve it with rustic bread and a wedge of lemon for an authentic Scandinavian experience.

Why You’ll Love This Recipe

Deeply Comforting: The warmth of a creamy broth and the heartiness of fish and vegetables make this the ultimate comfort meal.
Simple Ingredients: Uses everyday ingredients with big flavor payoffs, easy to source in most kitchens.
Nutrient-Rich: A balanced combination of seafood, vegetables, and dairy offers both taste and nourishment.
Authentic Nordic Flavor: Dill, white pepper, and a light creaminess bring the signature Scandinavian flavor profile.
Perfect for Any Season: Warming enough for winter yet light and fresh enough for spring or summer meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

butter
olive oil
medium onion, finely chopped
large carrot, diced
parsnip, diced
leek (white part only), thinly sliced
fish stock (or vegetable broth)
bay leaf
salt and pepper
white pepper
skinless cod or haddock, cut into chunks
large shrimp, peeled and deveined
heavy cream
whole milk
flour (optional, for thickening)
fresh dill, chopped
lemon wedges, for serving

Directions

In a large soup pot, heat the butter and olive oil over medium heat. Sauté the onion, carrot, parsnip, and leek for about 6–7 minutes, until softened and fragrant.
Pour in the fish stock and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat and let simmer for 10–12 minutes until vegetables are tender.
Season with salt, black pepper, and white pepper to taste. Remove the bay leaf.
Add the fish chunks and shrimp to the pot. Let the soup simmer for another 4–5 minutes until the seafood is cooked through and opaque.
In a separate bowl, whisk together the heavy cream, whole milk, and flour (if using) until smooth. Stir the mixture into the soup and simmer for 5 more minutes, allowing the broth to thicken slightly.
Turn off the heat and stir in the chopped dill for a fresh, herbal finish.
Serve hot with lemon wedges and slices of hearty rye or sourdough bread.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 bowls
Calories: Approximately 320 kcal per serving

Variations

Salmon Addition: Substitute or add salmon chunks for a richer flavor.
Shellfish Mix: Incorporate mussels or scallops for added seafood depth.
Low-Fat Option: Use half-and-half instead of cream and omit the flour for a lighter version.
Vegetarian Version: Replace the seafood with firm tofu or white beans and use vegetable broth.
Spiced Twist: Add a pinch of nutmeg or smoked paprika for a more complex flavor profile.

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended due to the dairy content, which can separate when thawed.
Reheating: Warm gently over low heat, stirring occasionally. Avoid boiling to preserve texture.

FAQs

Can I use frozen seafood in this soup?

Yes, both fish and shrimp can be used frozen. Just ensure they are fully thawed and drained before adding to the soup to prevent excess water.

What kind of fish works best?

White fish like cod, haddock, or pollock are traditional choices. These fish hold their shape and offer a mild flavor that blends well with the creamy broth.

Can I skip the cream?

You can omit the cream for a brothier soup, or substitute with a dairy-free option like oat or coconut cream for a lighter take.

Is it necessary to use dill?

Dill is traditional in Scandinavian cooking and complements seafood well, but you can use parsley or chives if preferred.

What type of stock is best?

Fish stock is ideal for depth of flavor, but vegetable broth can also work in a pinch for a milder base.

How do I thicken the soup without flour?

You can reduce the soup a bit longer to concentrate the broth or use a cornstarch slurry as an alternative thickener.

Can this be made in advance?

Yes, the flavors deepen with time. Just store it in the refrigerator and reheat gently when ready to serve.

What bread pairs well with fiskesuppe?

Rustic rye, sourdough, or crusty multigrain breads are excellent for soaking up the creamy broth.

Can I make this soup spicy?

While not traditional, you can add a pinch of chili flakes or cayenne pepper if you enjoy a bit of heat.

Is this recipe suitable for children?

Yes, it is mild and nourishing, though you may choose to reduce the white pepper for younger palates.

Conclusion

Norwegian Fish Soup is a timeless dish that brings the comfort of home-cooked seafood together with the elegance of Nordic simplicity. Whether you’re seeking warmth on a cold evening or a light but hearty meal, this fiskesuppe delivers a satisfying blend of flavor, nutrition, and cultural tradition. Simple to prepare and deeply flavorful, it’s a must-try for fans of global comfort foods.

Norwegian Fish Soup

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Norwegian Fish Soup – Fiskesuppe is a creamy, comforting Scandinavian dish made with tender white fish, succulent shrimp, root vegetables, and fresh dill in a rich, buttery broth. This traditional Nordic seafood soup is perfect for chilly evenings and pairs beautifully with rustic bread.

Author: Asma
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 bowls
Category: Soup
Method: Stovetop
Cuisine: Norwegian / Scandinavian

Instructions

In a large pot, melt butter with olive oil over medium heat. Sauté onion, carrot, parsnip, and leek for 6–7 minutes until softened.
Pour in the fish stock and add the bay leaf. Bring to a boil, then reduce heat and simmer for 10–12 minutes until the vegetables are tender.
Season with salt, pepper, and white pepper. Remove the bay leaf.
Gently add the fish chunks and shrimp. Simmer for 4–5 minutes until seafood is just cooked through.
In a bowl, whisk together cream, milk, and flour (if using) until smooth. Stir into the soup and simmer for 5 minutes to thicken slightly.