Bergen-Style Fiskeuppe with Winter Roots and Dill

⏱ 50 min · Serves 4

A creamy, gently sweet Norwegian fish soup built on a quick shellfish-scented broth, thickened with just enough cream and brightened at the last second with lemon and dill. Sweet celeriac, carrot and swede give it backbone; cod and salmon poach in the residual heat so they stay silky. Coastal comfort in a bowl.

Per serving: 615 kcal · 45.0g protein · 22.0g carbs · 37.0g fat

Ingredients

• 30g butter
• 1 leek, white and pale green parts, finely sliced
• 1 small onion, finely chopped
• 200g celeriac, peeled and cut into 1cm dice
• 2 medium carrots, cut into 1cm dice
• 200g swede (or parsnip), cut into 1cm dice
• 1 tbsp plain flour
• 900ml good fish stock
• 150ml dry white wine
• 200ml double cream
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar (or lemon juice)
• 1 tsp caster sugar (optional, to balance)
• 300g skinless cod or haddock loin, cut into 3cm chunks
• 250g skinless salmon fillet, cut into 3cm chunks
• 150g raw peeled prawns (optional)
• 4 tbsp chopped fresh dill, plus sprigs to serve
• 2 tbsp chopped chives
• Zest of 1/2 lemon
• Sea salt and white pepper
• Crusty bread, to serve

Method

1. Melt the butter in a large heavy pot over medium-low heat. Add the leek and onion with a pinch of salt and sweat gently for 6-8 minutes until soft but not coloured.
2. Add the celeriac, carrot and swede and stir for 2 minutes to coat in butter.
3. Sprinkle over the flour and cook, stirring, for 1 minute. Pour in the wine, let it bubble and reduce by half, then gradually stir in the fish stock.
4. Bring to a gentle simmer and cook, uncovered, for 15 minutes until the root vegetables are just tender at the point of a knife.
5. Stir in the cream, Dijon and vinegar. Taste and adjust with salt, white pepper and the pinch of sugar if the soup needs rounding out. Let it simmer very gently for 3 minutes.
6. Turn the heat to its lowest setting so the soup is barely trembling. Slide in the cod, then the salmon, then the prawns. Cover and leave for 4-5 minutes off any hard boil - the fish should just turn opaque and flake, not break apart.
7. Remove from the heat. Fold through the dill, chives and lemon zest with a very gentle hand.
8. Ladle into warm bowls, top with dill sprigs and a twist of white pepper, and serve with plenty of crusty bread.