Creamy Fish Soup with Norwegian seafood

Name: Creamy Fish Soup with Norwegian seafood
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 250 g peeled and frozen Norwegian prawns; 200 g Norwegian salmon fillet, skinned and deboned; 200 g Norwegian cod fillets, skinned and pinboned; 600 ml fish stock; 1 tbsp fish sauce; 100 g celeriac; 2 carrots; 200 ml milk; 2 tbsp flour; 100 ml peas, frozen; 200 ml heavy cream; salt and pepper; 3 spring onion, scallion; 1 tbsp chives, fresh

Warm, creamy, and easy to love, this fish soup is a simple go-to for busy days. With familiar favourites like prawns, salmon, and cod, it’s a comforting, everyday meal that comes together quickly and tastes great.

Cooking time20-30 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Dice the carrot and celeriac. Finely chop the spring onion and chives. Cut the fish in even cubes.
Bring the fish stock and fish sauce to a boil. Add diced carrots and celeriac and cook for 3–4 minutes.
Shake together the milk and flour, then pour it into the soup while stirring. Let it simmer for about 5 minutes. Add the cream.
Reduce the heat, then add the fish and peas. Let the soup gently poach the fish for 3–4 minutes. Avoid stirring too much as that will make the fish fall apart. Gently press a piece of salmon and cod to see if they are finished. If they flake, the soup is done. Season with salt and pepper.
Add the spring onions and prawns, and sprinkle with finely chopped chives before serving.