Bergen-Style Creamy Fiskesuppe with Cod, Salmon and Dill

⏱ 40 min · Serves 4

Norway's west coast in a bowl: a silky, faintly sweet-sour cream broth studded with soft leeks, carrot and celeriac, with cod and salmon poached until just barely set. Ready in under 40 minutes and endlessly comforting on a cold night.

Per serving: 612 kcal · 42.0g protein · 16.0g carbs · 41.0g fat

Ingredients

• 30 g butter
• 1 leek, halved and thinly sliced
• 1 carrot, cut into small dice
• 150 g celeriac, cut into small dice
• 1 tbsp plain flour
• 700 ml good fish stock
• 150 ml dry white wine
• 200 ml double cream
• 100 ml full-fat milk
• 1 tsp white wine vinegar
• 1 tsp sugar
• 300 g skinless cod fillet, cut into 3 cm chunks
• 250 g skinless salmon fillet, cut into 3 cm chunks
• 150 g raw peeled prawns (optional)
• 1 tsp Dijon mustard
• Small bunch dill, chopped
• Handful chives, snipped
• Salt and white pepper
• Rye bread or crusty bread, to serve

Method

1. Melt the butter in a large pot over medium-low heat. Add the leek, carrot and celeriac with a pinch of salt and sweat gently for 8 minutes until soft but not coloured.
2. Stir in the flour and cook for 1 minute, then pour in the wine and let it bubble away for 2 minutes.
3. Add the fish stock, bring to a simmer and cook for 8 minutes until the vegetables are tender.
4. Stir in the cream, milk, Dijon, sugar and vinegar. Season with salt and white pepper and bring to a bare simmer — do not let it boil hard.
5. Slide in the cod, salmon and prawns. Turn off the heat, cover, and let the fish poach in the residual heat for 4–5 minutes until just opaque.
6. Taste again — it should be gently sweet, sour and salty all at once. Stir through most of the dill and chives, ladle into warm bowls and scatter with the rest. Serve with bread.