Norwegian creamy fish soup

JanaBy Jana      

October 23, 2014

Norwegian creamy fish soup 0 5 0

When making this creamy fish stew, feel free to substitute salmon, scallops, or shrimp for the cod.

  • Prep: 30 mins
  • Cook: 1 hr
  • 30 mins

    1 hr

    1 hr 30 mins

  • Yields: 6 Servings


1Heat butter in a saucepan over medium-high heat.

2Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.

3Cook, stirring, until soft, 8–10 minutes.

4Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.

5Add cod and continue to cook, stirring gently, until fish is cooked through, 6–8 minutes.

6Stir in dill, parsley, lemon juice, and salt and pepper.

7Serve with bread.


6 tbsp butter

4 cloves garlic, chopped

2 stalks celery, chopped

1 small onion, chopped

1 green bell pepper, seeded and chopped

1 small leek, sliced


black pepper

2 medium carrots, sliced

1 large parsnip, peeled and chopped

1 small celeriac, peeled and chopped

4 small potatoes, peeled and cut

3 cups fish stock

2 cups milk

1 cup cream

1 tbsp of Worcestershire sauce

0,5kg of boneless, skinless cod fillet, cut into smaller

β…“ cup dill, chopped, some for garnish

ΒΌ cup parsley leaves, chopped

juice of 1 lemon


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