Creamy Norwegian Fish Soup

Ingredients

• 500g (1.1 lb) fresh cod fillets, cut into chunks 500g (1.1 lb) fresh cod fillets, cut into chunks
• 250g (8.8 oz) fresh salmon fillets, cut into chunks 250g (8.8 oz) fresh salmon fillets, cut into chunks
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 12g (saturated)
• Carbohydrates: 20g (total), 4g (sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté until softened.
2. 2.
   Add the potatoes and cook for another 2 minutes, stirring occasionally.
3. 3.
   Pour in the fish or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the potatoes are tender.
4. 4.
   Add the cod, salmon, shrimp, and mussels to the pot. Cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. 5.
   Stir in the heavy cream, dill, and parsley. Season with salt and pepper to taste.
6. 6.
   Simmer for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Ladle the soup into bowls and garnish with additional fresh herbs, if desired. Serve hot.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. Remove any bones before adding them to the soup.
• Mussels — Before cooking, discard any mussels with cracked shells or that do not close when tapped. After cooking, discard any mussels that have not opened.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
• Feel free to add other seafood such as scallops or crab meat for additional variety.
• Serve the soup with crusty bread or Norwegian flatbread for a complete meal.
• Adjust the seasoning according to your taste preferences. You can add a squeeze of lemon juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.

Serving advice

Serve the creamy Norwegian fish soup as a main course, accompanied by freshly baked bread or a side salad. Garnish each bowl with a sprig of fresh dill or parsley for an elegant touch.

Presentation advice

Present the soup in individual bowls, ensuring that each serving has a generous amount of seafood and colorful vegetables visible. Serve with a side of warm bread and a sprinkle of fresh herbs on top for an appetizing presentation.