Norsk fiskesuppe med tang

creamy fish soup
In Norway, we love a comforting bowl of fish soup. The egg yolks and cream give this soup a thick, luxurious texture, whilst the lemon cuts through the richness with its zesty notes. We’ve often said that fish and seaweed go hand in hand, so we like to finish our fish soup off with a big dusting of Lofoten Umami, which contains authentic Lofoten stockfish. Our stockfish has Protected Geographical Indication status (PGI) which puts it in the same category as champagne, parma ham, balsamic vinegar and feta cheese. It combines with our seaweed to give a flavour that is quintessentially Lofoten, and it makes this fish soup extra delicious!
Makes 4 portions


200g white fish fillet, cut into chunks
2 carrots, diced
1 parsely root, diced
1 tbsp butter
2 tbsp plain flour
1 litre fish stock
1 lemon
2 egg yolks
10ml double cream
Bunch of fresh chives
1/2 celeriac, diced
1 bay leaf
2 tsp Lofoten Umami
1 tsp dijon mustard


In a large saucepan, heat the butter over a medium heat until it melts and begins to bubble. Add the flour and whisk until a roux is formed. Whilst continuously whisking, add the fish stock a little bit at a time, loosening the roux until it becomes a smooth soup.
Add the vegetables and bay leaf. Let them boil gently for 15 minutes. Remove the vegetables from the soup and set aside.
Squeeze the lemon juice into a small bowl with the egg yolks and mustard, whisk to combine. Add to the soup while stirring continuously.
Return the vegetables to the pot, along with the fish. Simmer until the fish is just cooked – approx. 5 minutes. Add the cream, and adjust with salt and pepper to taste.
Divide between four bowls, and finish with a generous pinch of Lofoten Umami.

Did you enjoy this Norwegian fish soup recipe? Why not try our sweet potato and squash soup next?

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