📝 About This Recipe
Hailing from the dramatic peaks and deep fjords of Norway's Lofoten Islands, this traditional fish soup is the ultimate maritime comfort food. It features a velvety, butter-enriched base balanced by a bright splash of vinegar and sugar, creating a sophisticated sweet-and-sour profile that cuts through the richness. Packed with chunks of pristine white fish, tender root vegetables, and finished with a swirl of heavy cream, it captures the very essence of the cold, clear Arctic waters.
🥗 Ingredients
The Soup Base
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour (to create a light roux)
- 1.2 liters High-quality fish stock (homemade or low-sodium store-bought)
- 300 ml Heavy cream (Kremfløte) (at room temperature)
- 100 ml Dry white wine (optional, for depth)
Vegetables and Fish
- 400 grams Cod or Haddock fillet (fresh, cut into 3cm chunks)
- 200 grams Salmon fillet (skinless, cut into 3cm chunks)
- 2 medium Carrots (peeled and cut into thin rounds or julienned)
- 100 grams Celery root (Celeriac) (peeled and finely diced)
- 1 large Leek (white and light green parts only, thinly sliced)
- 1 small Parsnip (peeled and finely diced)
Seasoning and Garnish
- 1-2 tablespoons Apple cider vinegar (to taste)
- 1 teaspoon Granulated sugar (to balance the acidity)
- to taste Sea salt and White pepper (white pepper is traditional for a clean look)
- 1 small bunch Fresh chives (finely chopped)
- 2 sprigs Fresh dill (for garnish)
- 100 grams Peeled Arctic shrimp (optional, added at the very end)
👨🍳 Instructions
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1
Begin by preparing all your vegetables. Ensure the carrots, celeriac, and parsnips are cut into uniform pieces so they cook evenly.
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2
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, ensuring it doesn't brown; you want a pale, golden color.
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4
Slowly pour in the fish stock and white wine (if using) about one cup at a time, whisking vigorously between additions to prevent lumps from forming.
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5
Bring the liquid to a gentle simmer. Add the diced carrots, celeriac, and parsnips. Simmer for about 8-10 minutes until the vegetables are nearly tender.
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6
Stir in the sliced leeks and cook for another 3 minutes. Leeks cook faster and you want them to retain a bit of texture.
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7
Lower the heat to a bare simmer and pour in the heavy cream. Stir gently to incorporate.
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8
Season the soup base with the apple cider vinegar, sugar, salt, and white pepper. Taste as you go—the goal is a delicate balance where the vinegar brightens the cream without overpowering it.
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9
Carefully add the fish chunks (cod and salmon) to the pot. Do not stir aggressively, as you want the fish to remain in large, beautiful pieces.
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10
Poach the fish in the simmering liquid for 3-5 minutes. The fish is done when it is opaque and flakes easily with a fork.
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11
If using shrimp, add them in the final 30 seconds just to warm through. Overcooking shrimp will make them rubbery.
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12
Turn off the heat. Ladle the soup into deep warmed bowls, ensuring everyone gets a generous portion of fish and vegetables.
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13
Garnish generously with fresh chives and dill. Serve immediately.
💡 Chef's Tips
Use white pepper instead of black pepper to maintain the pristine, creamy white appearance of the soup. Never let the soup reach a rolling boil once the cream and fish are added, or the cream may break and the fish will toughen. For an even richer soup, whisk an egg yolk into the cream before adding it to the pot (this is called 'legere' in Norwegian cooking). If you can't find celeriac, extra parsnips or a bit of celery stalk will work, though the flavor profile will shift slightly. Always use fresh fish if possible; if using frozen, thaw completely and pat very dry before adding to the soup.
🍽️ Serving Suggestions
Serve with thick slices of buttered sourdough bread or traditional Norwegian 'flatbrød'. Pair with a crisp, dry white wine such as a Chablis or a German Riesling to complement the acidity. A side of boiled small new potatoes tossed in parsley can be served separately or added to the bowl. For an authentic touch, serve a small glass of Aquavit on the side for a true Scandinavian experience. A simple side salad of thinly sliced cucumbers in sweetened vinegar (Agurksalat) provides a refreshing contrast.