Claire Corlett

Fish Food, Fish Tanks, and More
Norwegian Fish Soup Recipe

Norwegian Fish Soup Recipe

Hi. Well, growing up on an island in
Denmark surrounded by water, I ate a lot of different kinds of seafood.
And today, I’m going to make a Norwegian fish soup, and I’m going to use cod and
also a piece of tilapia, as well as shrimp and mussels. And, of course, I would
suggest, if you have some salmon, also use that and you can also decorate
the soup with some caviar if you have any available. So, this is my version of the
Norwegian fish soup. So, let’s start. Here you see all the ingredients for my
Norwegian fish soup. I have four cups of fish stock and I already cooked the cod as
well as the small piece of tilapia in this fish stock, okay? And then, I also have
about a cupful of cooked shrimp and I have one pound of mussels. They haven’t been
cooked yet but I will cook them real soon. And then, of the vegetables, I’m going to
use one chopped leek, one large chopped carrot, and a little bit
of celery. And then, I’m also going to use about a third cup of
flour and about three to four tablespoons of butter. And then, I’m going to actually
add a bay leaf to the soup which I’m doing right now. And then, before I serve the
soup, I’m going to sprinkle the parsley and chives on top. And of course, you also
need salt and pepper according to taste. And of course, I’m also going to add heavy
cream. About half a cup to three-quarter cup of heavy cream should be fine. So,
let’s start mixing some of it. So now, here is the fish stock and I’m
going to pour in the carrots as well as the celery and the leek, and I’m going to
cook it for a couple of minutes. I don’t want to get too soft, and I also
added the bay leaf. And since I’m using frozen mussels, I’m going to add them as
well and they should be cooked by the time the vegetable are cooked. So, that works
out fine, and afterwards, I can add everything else. And now, I’m going to
slice the fish in smaller pieces in little squares, like that. And, of course,
if you have salmon, I really suggest you do that. Use it. I don’t have it today but
I usually like to mix it with cod and salmon. And you might have another fish
you prefer. It should also work. So, there it’s all ready, and, of course,
the shrimp already done. So pretty soon, we can eat our Norwegian fish soup. So
while the mussels and the vegetables are cooking, I’m going to make the sauce. So,
I’m melting the butter. About three tablespoons of butter should
be enough. Three to four, depends on how large a portion you’re
going to make. So, the butter is melted and I can add the flour and I will keep
stirring it. ♪ [music] ♪ Make sure we don’t get any lumps in it. ♪ [music] ♪ And I’m adding the cream. Well, the clams
were cooked and I picked them up and I’ll add them to the soup just before I serve
it. Okay. I don’t want them to be overcooked. And now, I’ll add all of this
to the soup so we get a nice creamy soup. Just keep stirring and it’s not too thick.
Okay, be sure I get it all. ♪ [music] ♪ Okay, and now, I can pick off the bay
leaf. So, the soup is not that thick. I add the cooked fish pieces. So it would
only take about a minute to get it all heated up. I add the shrimp.
They’ve already been cooked. ♪ [music] ♪ And I can serve my soup. Add a couple of
clams to the soup to my dish and I pour in the soup. And this is going to be
delicious. So here, a few chives and here is a little
bit of parsley. And this is going to be wonderful, and of course, you can serve it
with rye bread or crispbread or any kind of bread you prefer. So, I’m ready to taste my delicious
Norwegian fish soup, and, of course, I like to eat some rye bread with it, but
if you have crispbread, go ahead. Use that. Any other bread you
prefer is fine. So, here we go. Very good. This is a great, healthy soup
to make, and, of course, if you want to make it more filling, you
could add a little bit of potatoes in it, too, but I didn’t do that today. Skål, and
thank you so much for watching. I appreciate it. Take care, and please
subscribe to our channel. We appreciate it. Skål again. ♥ Ingredients ♥
3-4 tbsp butter, 1/3 cup flour
4 cups fish stock , 1 bay leaf
1 medium carrot, finely chopped
1 leek, finely sliced
1 stalk of celery, sliced
12 peeled shrimp, approx.
1 lb mussels, 1 pieces of tilapia
4 -6 ounces cod
1/2-3/4 cup heavy cream
salt and pepper, parsley, chives
Optional, lumpfish caviar In one of my upcoming movies, I’m going to
make yogurt. I always love to eat yogurt and is so easy to make it, and, of course,
I have a great Danish pot, too, that I can put it in. ♪ [music] ♪

18 comments on “Norwegian Fish Soup Recipe

  1. I am going to make this soon. The cream addition makes this a hardy soup. I like the rye bread on the side.

  2. I cook this soup in a way similar to yours. Almost. I've never been to Norway (I'm from russian town thousand miles away) but I'm pretty sure norwegian fishermen cooked this soup with red-meat fish. So I cook the soup with usually coho, chum fish or salmon. And there's no celery in my recipe. Oh, and I first fry carrots and onion in a pan. THANK you for the recipe. I'll try it… with celery 🙂

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