If you are a fan of New England clam chowder you’ll love fiskesuppe, a traditional fish soup enjoyed throughout Norway and Sweden.
This fish soup owes its white color to the addition of cream, an essential ingredient of many North European recipes. It also contains cod and salmon (and sometimes prawns), all freshly caught in the Atlantic waters. Are you curious to try it?
There are several versions of fiskesuppe throughout Scandinavia so we asked chef Rebecca Varjomaa, of Bjork Swedish Brasserie in Milan, to share her recipe for the perfect fiskesuppe.
Ingredients for the fiskesuppe (for 4 people):
- Wild salmon (180 g) (6 oz)
- Fresh cod (180 g) (6 oz)
- Fresh dill (to taste)
- Potatoes (200 g) (7oz)
- Fresh liquid cream (400 g) (14 oz)
- Carrots (250 g) (9 oz)
- Fish broth (250 ml) (1 cup)
- Salt to taste
- Pepper as needed
Preparation of the fiskesuppe:
Cut the salmon into small pieces no larger than 1 cm (1/2 inch) and keep aside. Do the same with the cod.
Cut the potatoes and carrots into squares of 1 cm (1/2 inch), then boil them in salted water. Once drained, put them aside.
Add the cream, fish stock, potatoes and boiled carrots to a pan with high sides. Add salt and pepper in moderation. Bring it all to about 85 degrees (185F) for 3 minutes, so that broth and cream mix well. Then lower the heat and let it simmer.
When serving the soup, place the slices of salmon and cod on the bottom of the plate; then pour the cream broth with potatoes and carrots. Add a few leaves of fresh dill.