Fiskesuppe (Norwegian Fish Soup)

🛒 Ingredients

• Cod fillet 100 g · 82 kcal
• Salmon fillet 50 g · 104 kcal
• Cooked shrimp 25 g · 26 kcal
• Fish stock 200 g · 20 kcal
• Heavy cream 50 g · 175 kcal
• Whole milk 50 g · 30 kcal
• Carrot 50 g · 21 kcal
• Leek 38 g · 16 kcal
• Celery stalk 25 g · 4 kcal
• Potato 75 g · 58 kcal
• Unsalted butter 8 g · 54 kcal
• All-purpose wheat flour 5 g · 18 kcal
• Fresh dill 1 g · 0 kcal
• Fresh chives 1 g · 0 kcal
• Lemon juice 4 g · 1 kcal

👨‍🍳 Instructions

1. Prepare vegetables: dice carrots, potatoes, and celery into small cubes. Slice the leeks into thin rings. Cut the white fish and salmon fillets into bite-sized cubes.
2. In a large pot, melt butter over medium heat. Add the diced carrots, potatoes, celery, and sliced leeks, sautéing for 5-7 minutes until slightly softened.
3. Sprinkle flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux. Gradually whisk in the fish stock, ensuring no lumps, and bring to a simmer.
4. Add milk and cream to the pot, stirring constantly. Let the soup gently simmer for about 10 minutes until the vegetables are tender.
5. Carefully add the white fish and salmon pieces to the simmering soup. Cook for 3-5 minutes, until the fish is just cooked through and flakes easily.
6. Stir in the cooked shrimp and lemon juice. Season the soup generously with salt and freshly ground pepper to taste.
7. Remove from heat and stir in freshly chopped dill and chives just before serving. Serve hot, optionally with a slice of crusty bread.