There’s something truly magical about a warm bowl of fish soup on a cold day. This recipe is my absolute favorite when I want something really delicious but don’t feel like spending hours in the kitchen. It’s creamy, hearty, and flavorful – exactly how a proper Norwegian fish soup should be.
The great thing about this soup is that it both looks impressive and tastes amazing, but is actually quite simple to make. The combination of mild cod and sweet shrimp in the creamy broth is hard to beat. I usually make extra so we can have leftovers the next day – it actually gets even better!
Serve it with good bread for dipping, and you have a complete meal that warms both stomach and soul. Perfect for a Friday dinner or when you want to treat someone special.
Ingredients
- 500 g cod fillet, skinless and boneless
- 200 g fresh or frozen shrimp, peeled
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 l fish stock (preferably good quality)
- 3 dl heavy cream
- 2 dl milk
- 2 bay leaves
- Salt and pepper
- Fresh parsley for topping
- 1 tbsp lemon juice
Instructions
Melt butter in a large pot over medium heat. Add onion, carrot, and celery, and sauté for 5-6 minutes until the vegetables begin to soften. Sprinkle the flour over and stir well for a couple of minutes – this gives the soup a nice thickness.
Gradually pour in the fish stock while stirring to prevent lumps. Add the diced potatoes and bay leaves. Bring the soup to a boil, then reduce the heat and let it simmer for 10-12 minutes until the potatoes are tender.
Cut the cod into large pieces (about 3-4 cm). Pour in the heavy cream and milk, and let the soup warm up again – but don't let it boil. Gently add the cod pieces and let them poach in the soup for 4-5 minutes until the fish is white and just cooked through.
Add the shrimp and warm them through for a minute or two. Season with salt, pepper, and lemon juice. Remove the bay leaves. Serve the soup hot with plenty of fresh parsley on top and freshly baked bread on the side. Trust me, you'll be making this again and again!
Notes
Tip: Feel free to use some of the shrimp liquid if you have it – it adds extra flavor! You can also substitute some of the cod with other firm white fish like saithe or haddock.