Creamy Norwegian Fish Soup Recipe

Name: Creamy Norwegian Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons butter; 2 1/2 tablespoons plain flour; 4 -5 cups fish stock or 4 cups vegetable stock; 1 medium carrot, finely chopped in strips; 1 -2 cup leek, finely chopped in strips; 1 -2 potato, peeled and cut into small cubes (optional); 1 (14 ounce) can chopped tomatoes (optional); 12 peeled raw shrimp (approx); 12 mussels (approx) or 12 small scallops (approx); 4 -6 ounces catfish (or fish of your own choice); 1/2 cup heavy cream; 1/4 cup chopped fresh parsley; salt and pepper; 2 tablespoons sour cream (optional); 2 teaspoons lumpfish caviar (optional)

Servings: persons

2 1/2 tablespoons butter
2 1/2 tablespoons plain flour
4 -5 cups fish stock or 4 cups vegetable stock
1 medium carrot, finely chopped in strips
1 -2 cup leek, finely chopped in strips
1 -2 potato, peeled and cut into small cubes (optional)
1 (14 ounce) can chopped tomatoes (optional)
12 peeled raw shrimp (approx)
12 mussels (approx) or 12 small scallops (approx)
4 -6 ounces catfish (or fish of your own choice)
1/2 cup heavy cream
1/4 cup chopped fresh parsley
salt and pepper
2 tablespoons sour cream (optional)
2 teaspoons lumpfish caviar (optional)

1
Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
2
Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
3
Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
4
Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
5
Simmer for another 5 minutes, or until the fish and shellfish are tender.
6
Add the parsley and salt and pepper to taste.
7
Serve garnished with sour cream and the lumpfish caviar.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 tablespoons butter, 2 1/2 tablespoons plain flour, 4 -5 cups fish stock or 4 cups vegetable stock, 1 medium carrot, finely chopped in strips, and more.

Yes, Creamy Norwegian Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Norwegian Fish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions