kalasupp

Kalasupp is a traditional Norwegian fish soup, often considered a national dish. Its name translates roughly to "fish soup" in English. The core ingredient of kalasupp is usually white fish, such as cod, haddock, or pollock, which is cooked in a flavorful broth. The broth is typically made with fish stock, milk, or cream, and seasoned with ingredients like onions, leeks, and sometimes dill or parsley.

Variations of kalasupp exist across different regions of Norway. Some recipes might include vegetables such as potatoes, carrots, or celery, adding texture and substance to the soup. Others might incorporate seafood beyond fish, such as shrimp or mussels, to enhance the flavor profile. The richness and consistency of kalasupp can vary, ranging from a lighter, broth-based soup to a thicker, creamier chowder.

Kalasupp is often served as a comforting and hearty meal, particularly during colder months. It is commonly accompanied by crusty bread or flatbread, perfect for dipping into the savory broth. The dish reflects Norway's strong connection to the sea and its abundant seafood resources, and it remains a popular and cherished part of Norwegian culinary heritage.