The Cøziest Nordic Fish Soup I’ve Ever Tasted (Norwegian Fiskesuppe!)

Step into the true taste of Norway with The Original Norwegian Fiskesuppe — The Truly Nordic Classic.
In this video, I’ll show you how to make authentic Norwegian fish soup from scratch, starting with a rich homemade fish stock, just like Norwegian families have been doing for generations.

In Norway, Fiskesuppe is a dish with countless variations — every region, every coastline, every home has its own version. But the heart of the soup is always the same: clean flavors, fresh fish, creamy warmth, and simple Nordic comfort.

This recipe brings together white fish, salmon, shrimp, root vegetables, a delicate touch of white wine, and silky cream — creating one of the most iconic and comforting dishes of Norwegian cuisine.

Whether you’re exploring Scandinavian cooking for the first time or recreating a taste of home, this Fiskesuppe delivers true Nordic flavor in every spoonful.

🛒 Ingredients:
• 2 L / 2 qt homemade fish stock
• 400 ml / 1 ⅔ cups milk
• 300 ml / 1 ¼ cups heavy cream
• 120 ml / ½ cup dry white wine
• 1 leek stalk (white part only)
• 1–2 carrots
• 150 g / 5.3 oz celeriac root
• 100 g / 3.5 oz fennel bulb
• 650 g / 1.4 lb white fish fillets
• 350 g / 12 oz salmon fillet
• 250 g / 9 oz cooked peeled shrimp
• 3 tbsp butter
• 2 tbsp flour
• 150 g / 5.3 oz frozen green peas
• ½ lemon
• Salt & pepper

👨‍🍳 Instructions:
(Prepare homemade fish stock or use ready-made)
• Peel shrimp and reserve the heads
• Remove gills and blood from the cod head
• Lightly sauté shrimp heads in butter
• Roughly chop root vegetables
• Transfer vegetables to a pot
• Add sautéed shrimp heads
• Add the cod head
• Cover with cold water
• Simmer 30 minutes
• Skim foam during cooking
• Season with salt & pepper 5 minutes before finished
• Remove fish head and vegetables
• Strain the stock

• Cut carrots into thin strips
• Cut celeriac into thin strips
• Slice the white part of the leek
• Remove fennel core
• Thinly slice fennel
• Cut fish fillets into small cubes
• Melt butter in a pot and whisk in flour
• Cook until a nutty aroma appears
• Pour in white wine and let it reduce
• Gradually add the fish stock, whisking to remove lumps
• Add milk
• Add root vegetables and fish to the simmering mixture
• Cook 7 minutes
• Add cooked peeled shrimp
• Season to taste
• Stir in cream without boiling
• Add frozen green peas
• Squeeze in lemon juice
• Ready to serve — enjoy!

🥂 Drink Pairings

Chardonnay
Pinot Grigio
Dry Riesling
Vodka
Aquavit

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