Bergen-Style Fiskeuppe with Winter Roots and Dill

⏱ 50 min · Serves 4

A creamy, gently sweet Norwegian fish soup, thick with celeriac, carrot and swede, and finished with flakes of cod and salmon. The splash of vinegar at the end is traditional — it lifts the cream and makes everything taste brighter.

Per serving: 525 kcal · 38.0g protein · 24.0g carbs · 31.0g fat

Ingredients

• 1 tbsp butter
• 1 leek, white and pale green parts, finely sliced
• 1 medium carrot (120g), diced
• 150g celeriac, peiled and diced 1cm
• 150g swede, peeled and diced 1cm
• 1 medium potato (150g), diced
• 800ml good fish stock
• 200ml double cream
• 1 tsp Dijon mustard
• 300g skinless cod loin, cut into large chunks
• 200g skinless salmon fillet, cut into large chunks
• 100g raw peeled prawns (optional)
• 1.5 tbsp white wine vinegar
• 1 tsp caster sugar
• 3 tbsp chopped fresh dill
• 2 tbsp chopped chives
• Salt and white pepper
• Rye bread, to serve

Method

1. Melt the butter in a large pan over medium-low heat. Soften the leek for 5 minutes without colouring.
2. Add the carrot, celeriac, swede and potato and stir to coat. Pour in the fish stock, bring to a simmer and cook 15 minutes, until the roots are just tender.
3. Stir in the cream and Dijon and bring back to a bare simmer. Season with salt and white pepper.
4. Lower the fish chunks into the soup, turn the heat right down and poach for 4 minutes. Add the prawns, if using, for a final minute — the fish should just flake.
5. Off the heat, stir in the vinegar and sugar. Taste: it should be creamy but sharp-edged. Adjust with a little more vinegar or salt.
6. Fold through most of the dill and chives, ladle into warm bowls, scatter the rest over and serve with buttered rye bread.