Fiskesuppe (Norwegian Fish Chowder) Recipe

Name: Fiskesuppe (Norwegian Fish Chowder)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 4 garlic cloves, chopped; 2 stalks celery, chopped; 1 small onion, chopped; 1 green bell pepper, seeded chopped; 1 small leek, sliced 1/4 inch thick; kosher salt and black pepper, to taste; 2 medium carrots, sliced 1/4 inch thick; 1 large parsnip, peeled chopped; 1 small celeriac, peeled chopped; 4 medium new potatoes, peeled cut into 1 inch pieces; 3 cups fish stock; 2 cups milk; 1 cup heavy cream; 1 1/2 tablespoons Worcestershire sauce; 2 lbs boneless skinless fish fillets, cut into 2 inch pieces (halibut, cod or haddock); 1/3 cup dill, chopped, plus more for garnish; 1/4 cup fresh parsley leaves, chopped; 1 lemon, juice of; crusty bread, for serving

Servings: persons

6 tablespoons unsalted butter
4 garlic cloves, chopped
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded chopped
1 small leek, sliced 1/4 inch thick
kosher salt and black pepper, to taste
2 medium carrots, sliced 1/4 inch thick
1 large parsnip, peeled chopped
1 small celeriac, peeled chopped
4 medium new potatoes, peeled cut into 1 inch pieces
3 cups fish stock
2 cups milk
1 cup heavy cream
1 1/2 tablespoons Worcestershire sauce
2 lbs boneless skinless fish fillets, cut into 2 inch pieces (halibut, cod or haddock)
1/3 cup dill, chopped, plus more for garnish
1/4 cup fresh parsley leaves, chopped
1 lemon, juice of
crusty bread, for serving

1
Heat butter in a 6 qt saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.
2
Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil.
3
Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
4
Add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper.
5
Serve with bread.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 4 garlic cloves, chopped, 2 stalks celery, chopped, 1 small onion, chopped, and more.

Yes, Fiskesuppe (Norwegian Fish Chowder) 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.

Fiskesuppe (Norwegian Fish Chowder)

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