Norwegian fish soup recipe (fiskesuppe) (2024)

This Norwegian Fish Soup recipe (fiskesuppe) is a low-carb and gluten-free adaptation of the classic, a one-pot salmon chowder prepared in less than 30 minutes. It's ideal for those chilly, busy days!

Watch our video to find out how to make This low-carb fish soup step-by-step!

HOW TO MAKE NORWEGIAN FISH SOUP (FISKESUPPE)

This low-carb/GF fish soup recipe is easy to prepare!

On the Stovetop

1. First, heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes.
2. Then, add garlic and cook for about 1 minute, stirring now and then. Do not let brown! Transfer about half of the veggies to the blender; reserve.
3. Next, add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.
4. Add the fish and carrots. Let cook over medium-high heat for about 5-6 minutes. Remove the pot from the heat and stir in lemon juice.
5. Last, garnish fish soup with fresh dill or chives. Serve by itself or with hard-crusted bread.

Making Salmon Soup (Instant Pot)

1. Press the sauté button and heat the Instant Pot for about 3 minutes. Add oil and cook onion and leek for about 3-4 minutes.
2. Then, add garlic and cook for about 1 minute, stirring now and then. Do not let brown! Transfer about half of the veggies to the blender and set aside.
3. Add the broth and cauliflower to the pot, lock the lid, turn the valve to sealing, and let it cook over high pressure for about 4 minutes. Do a quick release!
4. Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.
5. Add the fish and carrots. Press the sauté button and let cook for about 5-6 minutes. Cancel the sauté function and stir in lemon juice. Garnish the fish soup with dill.

ABOUT FISH SOUP RECIPE

I traveled to Norway to learn on-site all about its seafood and benefits, the great Norwegian fish industry, and their commitment to sustainability and preserving the environment.

Without a doubt, this trip changed my perspective for the better and has already impacted the way that I eat every day. I hope that it will do the same for you, too!

I visited the cities of Alta, Tromso, and Oslo, and would love to share with you a fish dish recipe I enjoyed a lot there: A fish soup (fiskesuppe) made with salmon.

However, I adapted the traditional Norwegian fish soup to a low-carb diet. This means, that instead of using potatoes I used cauliflower to thicken the broth.

Because the soup is chunky, you can say this is a salmon chowder, not a bisque.

Ingredients for Salmon Chowder

• Olive oil – You may use butter instead or a combination of olive oil and butter.
• Vegetables – I used onion, leeks, garlic, and cauliflower because I am making the low-carb version. The classic fiskesuppe also uses parsnips or potatoes instead of cauliflower as well as carrots and celery.
• Fish broth – A vegetable broth makes a great replacement!
• Seasonings – salt, pepper, and cayenne for a kick. But you can use curry powder if you prefer!
• Heavy cream – To add a velvety creaminess to the broth. Greek yogurt would be a suitable substitute.
• Salmon – My first choice because it is meaty and firm but cod, haddock, or wolfish would work well in this fish soup.
• Lemon juice – To give a touch of acidity and bring all the flavors together.
• Dill – it complements well the salmon but you can use chives instead.

NOTE: Some add wheat flour and egg yolk to the fish soup to make it thicker and creamier. Blending the cauliflower until smooth and adding the cream are enough to thicken the broth and make it creamy.

Type of Fish for This Fish Chowder

Salmon is my first choice because of its omega-3 fatty acids and also because it is meaty and firm enough to hold its shape after cooking. But cod, haddock, or wolffish will work well too in this Norwegian fish soup.

When making a fish chowder, avoid:

• Delicate fish – It falls apart after cooking. Firm to moderately firm fish is what you should look for.
• Lean fish – They will be a little dry after cooking such as mackerel and swordfish.

Can you use frozen fish in this fish soup recipe?

Although I prefer to use fresh fish (or thawed overnight in the fridge), you can use frozen salmon or other fish in our fish soup. It will take a little longer to fully cook in the soup (about 3- 5 minutes longer than the usual 5-6 minutes).

How to Store Fish Soup

• Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 4 months. It is one of those easy freezer recipes!
• Thaw in the fridge overnight. Reheat gently over low heat, stirring once and a while, until hot. Because it contains cream, the creamy broth may break apart a little just like our corn chowder.

MORE SEAFOOD RECIPES

Besides this fish soup, enjoy these other recipes:

• Easy Grilled Salmon
• Air Fryer Salmon
• Teriyaki Salmon
• Fish Pie
• Moqueca recipe
• Shrimp in Coconut Sauce
• Baked Blackened Salmon
• Shrimp soup
• Italian baccala

Fish Soup Recipe was once a sponsored post written by me on behalf of the Norwegian Seafood Council. I updated it for culinary purposes!

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