Entree: Norway – Norwegian Coastal Seafood – Fiskesuppe (Norwegian coastal fish soup of mixed white fish and shellfish in a gently spiced creamy broth with vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 leek (white and light green parts only), sliced and rinsed, approx. 6 oz (170 g)
- 2 medium carrots, peeled and diced, approx. 6 oz (170 g)
- 2 medium potatoes, peeled and diced, approx. 12 oz (340 g)
- 4 cups (960 ml) fish stock or low-sodium seafood broth
- 1 cup (240 ml) dry white wine (optional; may substitute extra stock)
- 1/4 tsp (0.2 g) saffron threads or a pinch of turmeric for color (optional)
- 1 lb (450 g) firm white fish fillets such as cod or haddock, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) peeled shrimp or small prawns
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) white pepper or black pepper
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges for serving

Instructions

1. In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and leek and sauté until translucent, about 5–7 minutes. Add the carrots and potatoes and cook 3–4 minutes more.
2. Pour in the fish stock and white wine (if using). Stir in the saffron threads or turmeric, bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 10–12 minutes.
3. Reduce heat to low. Add the white fish pieces to the simmering broth and poach gently for 4–5 minutes until the fish is just opaque and cooked through.
4. Add the shrimp and cook 2–3 minutes more until pink and cooked through. Stir in the heavy cream and warm through without boiling. Season with salt and white pepper to taste.
5. Remove from heat and stir in most of the chopped dill and parsley, reserving a little for garnish.
6. Ladle the fiskesuppe into bowls, garnish with the remaining dill and parsley, and serve with lemon wedges alongside crusty bread.