Norwegian fiskesuppe

30 minutes


  • 1l fish stock
  • 2 tbsp of plain flour
  • 120ml of double cream
  • 2 carrots, cut into matchsticks
  • white wine vinegar
  • granulated sugar
  • 400g of fish fillets, cut into 1/2 inch chunks
  • sea salt
  • freshly ground black pepper


Bring the stock gently to a simmer over a medium to high heat in a large saucepan. Add the matchstick vegetables. Simmer for 3-4 minutes, until the vegetables have started to soften. Meanwhile, whisk the flour into the double cream
Remove the saucepan from the heat, and gradually whisk in the flour and cream mixture to create a smooth soup. Add a splash of vinegar (about 1 tsp, you can always add more vinegar, but the soup will be hard to salvage if you add too much) and a good pinch of sugar. Whisk and taste; you’re looking for a good balance between sweet and sour, without masking the flavour from the fish stock. Add more of each seasoning as necessary. If you don’t have any vinegar to hand, I’ve found that using fresh lemon juice also works well, but be careful not to add too much and add an overly lemony flavour to the soup. This addition is not traditional, but again useful for using up fridge scraps
Return the pan to the heat, and continue to whisk as you bring the soup to the boil. Reduce the heat to medium and add the fish chunks. Cook for 4-5 minutes, or until all of the fish pieces are just cooked through, stirring occasionally. Season to taste with salt and pepper, and serve straight away with plenty of hunks of fresh white bread and good quality butter. If you wish you can garnish with pieces of chive or a couple of whole shell on prawns hooked into the side of the bowl