Creamy Norwegian fish soup

This luxurious creamy fish soup is a hearty January everyday supper, that the whole family will love. The best part is that it’s ready in half an hour!

Ingredients, serving four.

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 2 carrots, diced
  • 200 g celeriac, diced
  • 5 dl fish stock
  • 1,5 dl dry white wine
  • 2 dl whole milk
  • 2 ss flour
  • 200 g wild trout or wild salmon
  • 200 g line caught cod or haddock
  • 1 dl frozen peas
  • 1 dl double cream
  • finely chopped chive and dill
  • salt and pepper to taste

We have chosen to use wild and not farmed salmon, although this is a more expensive produce. Wild salmon is caught in natural environments such as oceans, rivers and lakes. Farmed salmon may contain higher amounts of contaminants. However, the levels of contaminants in farmed, Norwegian salmon have been decreasing. Please inform yourself and read carefully on the labelling before deciding.


  • Prep the vegetables and fish
  • Heat the oil in a large frying pan and cook the onion and celery until soft before adding the crushed garlic for another minute.
  • Pour in the wine and allow to simmer until nearly evaporated.
  • Mix the milk and flour by shaking it in a small plastic box and pour it in together with the stock and simmer, stirring often until thickened. 
  • Season with salt and pepper and add herbs to taste.
  • Lower the heath before adding dices of fresh fish as well as peas. Allow gently simmer for about five minutes.

Serve with fresh sourdough bread and farm butter.

The meaty option

Instead of salmon, use only white fish and add streaky bacon. Cut the meat in strips and fry until golden brown. Garnish the soup with crisp bacon.

The fussy option

Make the meal more fun and engaging by serving the soup deconstructed, with fish, vegetables and soup separate, so everyone can decide to themselves the desired amount of fish and vegetables, before pouring the fish soup over and garnish with herbs. Although the taste naturally will develop more when brought together in one pan, this is a great option, especially suited to fussy eaters.

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