Norwegian Fish Soup

Silky chunks of salmon and cod swim in a buttery broth loaded with tender root vegetables, creating a warming soup that tastes like coastal comfort in a bowl. The delicate fish cooks gently in the stock while potatoes, carrots, and parsnips add subtle sweetness and earthiness that balance the brininess beautifully. Perfect for chilly evenings when you want something nourishing yet elegant enough to impress.

Ingredients

1.5 pounds (680 grams) salmon fillet, cut into 1-inch chunks

1 pound (450 grams) cod or halibut fillet, cut into 1-inch chunks

4 tablespoons (60 grams) butter

1 large onion (about 8 ounces or 225 grams), diced

3 medium carrots (about 12 ounces or 340 grams), peeled and diced

2 medium potatoes (about 10 ounces or 280 grams), peeled and diced

2 parsnips (about 8 ounces or 225 grams), peeled and diced

4 cups (960 milliliters) fish stock or chicken broth

1 cup (240 milliliters) heavy cream

2 bay leaves

1 teaspoon (5 grams) salt, plus more to taste

1/2 teaspoon (1 gram) white pepper

1/4 teaspoon (0.5 grams) ground nutmeg

2 tablespoons (8 grams) fresh dill, chopped, plus more for garnish

1 tablespoon (15 milliliters) fresh lemon juice

Instructions

Melt the butter in a large, heavy-bottomed pot over medium heat, about 1 minute, until foaming subsides.

Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and softened.

Add the carrots, potatoes, and parsnips to the pot and stir well to coat with butter. Sauté for another 3-4 minutes while stirring frequently.

Pour in the fish stock and bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Add the bay leaves and cook for 12-15 minutes until the root vegetables are tender when pierced with a fork.

Add the salmon and cod pieces directly into the simmering broth, gently stirring to distribute evenly. Simmer for 6-8 minutes until the fish is just cooked through and opaque, being careful not to overcook or the fish will become tough.

Remove the pot from the heat and pour in the heavy cream while stirring gently. Add the salt, white pepper, nutmeg, and fresh dill, then taste and adjust seasonings as needed.

Stir in the lemon juice for brightness, then ladle the soup into bowls. Garnish each serving with additional fresh dill and serve immediately with crusty rye bread.