Creamy Norwegian Fish Soup Recipes

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CREAMY NORWEGIAN FISH SOUP



Creamy Norwegian Fish Soup image

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

Provided by PetsRus

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

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)

Steps:

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

BERGEN FISH SOUP



Bergen Fish Soup image

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking._Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. There are different, equally authentic ways of making this soup. The big schism is between those who like to thicken the soup with a combination of flour and cream, so it becomes like a chowder, and those who prefer it thin. I think it is easier to appreciate the unique sweet-and-sour freshness of the soup when it is made with only the minimum of thickener.

Provided by Andreas Viestad

Yield Makes 10 servings

Number Of Ingredients 16

3 quarts fish stock (see Tips, below)
4 carrots, cut into 1-inch by 1/4-inch sticks
1 large celeriac, peeled and cut into 1-inch by 1/4-inch sticks
2 small parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks
2 celery stalks, chopped
1 to 2 tablespoons all-purpose flour for thickening (optional)
1 cup heavy (whipping) cream
2 tablespoons sugar
1/4 cup good red wine vinegar, or to taste
1/2 cup salted veal stock (optional)
Fine sea salt
1 1/2 pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks
1 recipe Fish Dumplings
3 large egg yolks
One 8-ounce container sour cream
Chopped fresh chives for garnish (optional)

Steps:

  • Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
  • If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
  • In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.

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