Today I will share the best Norwegian fish soup recipe, but first, let’s talk about where it came from.
Norway is one of the most mountainous countries in Europe. The country dominated from north to south by a series of mountain ranges of the Scandinavian Mountains has only 10% arable land and only 24% of forest. Norway is rich in waterfalls and fishy rivers. The longest river basin covers 13% of the country’s area. Residential areas are located on the coast between the fjords washed by the Atlantic Ocean.
Since ancient times, fishing has been one of the main sources of nutrition in Norway. Can it be otherwise if you live by the salty sea. Fish and seafood are an integral part of Norwegian cuisine. Norwegians also make potato dumplings (Potetball, similar to a German dish called Kartoffelklöße), eat sausages and meat stews with sauerkraut.
The charming lady Liv Torhild made this Norwegian fish soup. She shared this recipe with me at the time I was living in Stavanger, Norway. When I tasted it, I thought it might be the most delicious fish soup I’ve ever tasted. When I got the recipe, at the top of it was written Tove’s fish soup. Tove is a Scandinavian female name. That’s why I named this soup Norwegian fish soup.
Ingredients needed for the Norwegian fish soup recipe
French baguette or toast
2 teaspoons curry
3 tablespoons butter
2 – 3 fine chopped onions
2 carrots cut into slices
3 cloves of garlic
1+1/4 cups (300 ml) water
3 peeled and finely chopped tomatoes
1 cup + 3 tbsp (300 ml) regular or coconut cream
3 – 4 peaches
5.2 oz (150 g) raw peeled shrimp or langoustine tails
14 oz (400 g) cod fillet is in the Norwegian recipe, but I used halibut fillet, skinned (Choose your favorite fish)
1 – 2 tablespoons brown sugar
pinch of salt
greenery for decorating
How to make Norwegian fish soup
1.Peel carrots and onions, cut them into small slices and fry in a pan with butter and curry over low heat. Then add finely chopped garlic, a pinch of salt and fry. Add water to the pot and the peeled, finely chopped tomatoes, apricots, sugar, salt and cook until soft.
2. When the tomatoes and apricots are soft, pour the fried carrots with the onions and garlic into the same pot, simmer for a few minutes.
3. At the end, add the cream, fish fillet and simmer everything for another 6 minutes. Keep in mind that frozen products (if you use them) lose their weight when the ice melts.
4. At the very end, add shrimp. When they are left to cook for too long, they harden and lose their taste. Taste, add salt if necessary.
How to cook shrimp
If you are using fresh, grey shrimp, cook them for 3 minutes. If you use red ones, they are already cooked. Add it to the boiling soup just a few minutes before serving.
How to serve Norwegian fish soup
You can decorate the soup plate with greens. Serve with toast, baguette or bun. I can boldly call this Norwegian fish soup for Royal fish soup. It’s gourmet and delicious. Enjoy your meal or Håper det smaker in Norwegian!
Other easy ideas
Decorate the soup plate with lime and a few mussels, which can be placed at the end as the shrimp. Boil the mussels very briefly, only until the sink opens. If you like spicy, you can add finely chopped chili peppers and your dish will take on a completely different shade. Don’t be afraid to experiment while you are cooking. This way you will prepare the most delicious food, and even the finest restaurant chef won’t be able to beat you. Try this traditional Norwegian fish stew on a cold autumn day. Enjoy!
More soups recipes:
- Vegan sweet potato soup
- Gazpacho soup recipe no bread
- Tom Yum Thai soup
- Gluten free tomato soup with peaches and shrimp
- Gluten free Potato Soup with asparagus
- Pumpkin sweet potato soup
- Vietnamese Pho Tai soup
If you are looking for recipe inspiration click here
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1.Peel carrots and onions, cut them into small slices and fry in a pan with butter and curry over low heat. Then add finely chopped garlic, a pinch of salt and fry. Add water to the pot and the peeled, finely chopped tomatoes, apricots, sugar, salt and cook until soft. 2. When the tomatoes and apricots are soft, pour the fried carrots with the onions and garlic into the same pot, simmer for a few minutes. 3. At the end, add the cream, fish fillet and simmer everything for another 6 minutes. Keep in mind that frozen products (if you use them) lose their weight when the ice melts. 4. At the very end, add shrimp. When they are left to cook for too long, they harden and lose their taste. Taste, add salt if necessary. If you are using fresh, grey shrimp, cook them for 3 minutes. If you use red ones, they are already cooked. Add it to the boiling soup just a few minutes before serving. You can decorate the soup plate with greens. Serve with toast, baguette or bun. I can boldly call this Norwegian fish soup for Royal fish soup. It's gourmet and delicious. Enjoy your meal or Håper det smaker in Norwegian! Decorate the soup plate with lime and a few mussels, which can be placed at the end as the shrimp. Boil the mussels very briefly, only until the sink opens. If you like spicy, you can add finely chopped chili peppers and your dish will take on a completely different shade. Don't be afraid to experiment while you are cooking. This way you will prepare the most delicious food, and even the finest restaurant chef won’t be able to beat you. Try this traditional Norwegian fish stew on a cold autumn day. Enjoy!
Ingredients
Instructions
How to cook shrimp
How to serve Norwegian fish soup
Notes