Fiskesuppe

Fiskesuppe is a traditional Norwegian fish soup. Its core ingredients typically include various types of white fish, such as cod or haddock, and often shellfish like shrimp or mussels. The soup is characterized by a creamy broth, usually made with milk or cream, and often thickened with flour or a roux. Common additions to the broth include vegetables like leeks, carrots, and potatoes, which add texture and flavor. Seasonings often involve dill, parsley, and sometimes a hint of white pepper.

There are regional variations of fiskesuppe throughout Norway, with slight differences in ingredients and preparation methods. Some versions might incorporate other fish, such as salmon or trout, while others might be broth-based rather than creamy. The soup is a popular dish, especially during colder months, and is often served as a comforting and hearty meal. It is frequently accompanied by fresh bread or flatbread. The preparation of fiskesuppe usually involves gently poaching the fish in the broth, ensuring it remains tender and flaky. The vegetables are often sautéed before being added to the simmering liquid.