Norwegian Fish Soup

Method

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1. Melt the butter and sweat the leek, carrot and celeriac over low heat for 10 minutes without colouring.

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2. Pour in the fish stock and simmer 12 minutes until the root vegetables are just tender.

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3. Add the cream and bring back to a bare simmer.

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4. Stir in the cornflour slurry and simmer 2 minutes until the soup is lightly thickened — it should coat a spoon, not cling to it.

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5. Add the vinegar, salt and white pepper. Taste: it should be noticeably brighter than a plain cream soup.

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6. Take the pan off the heat entirely, then slide in the salmon and white fish.

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7. Cover and leave 5 minutes. The residual heat will cook the fish through.

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8. Add the prawns and half the dill, and let them warm for 1 minute.

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9. Ladle into bowls, scatter with the remaining dill, and serve with bread.

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Chef’s Tips

• Fish off the heat. Simmering it turns salmon dry and breaks the white fish up.
• Vinegar at the end. Without it the soup tastes heavy.
• Cut all the root vegetables to the same small dice so they cook evenly.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Crusty bread and butter
• A crisp white wine
• A shot of aquavit

Storage & Reheating

Refrigerate up to 2 days and reheat gently without boiling. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.