European · Lunch · Dinner
Bergen Fish Soup
Bergensk fiskesuppe
A gently creamy Norwegian fish soup packed with carrot, parsnip, celeriac and leek, with tender chunks of cod and a classic hint of sweet-and-sour. Lightened with milk and a splash of cream instead of lots of heavy cream.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 30% · Fat 34% · Protein 36%
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Ingredients
For 4 servings- 1 tbsp14 gUnsalted butter
- 2 medium120 gCarrots, peeled and cut into small sticks
- 1 medium100 gParsnip, peeled and diced
- 1 cup diced150 gCeleriac, peeled and diced
- 1 large150 gLeek, white and light green part, sliced
- 2 tbsp16 gAll-purpose flour
- 2 1/2 cups600 gFish stock, low-sodium if available
- 2 1/2 cups600 gWater
- 1 cup245 gWhole milk
- 1/2 cup120 gLight cream
- 500 gSkinless cod fillet, cut into 3 cm chunks
- 1 cup150 gCooked peeled shrimp (optional)
- 1 tbsp15 gWhite wine vinegar
- 1 tspSugar
- 1/4 tspSalt
- 1/4 tspGround white pepper
- 2 tbsp6 gFresh chives, chopped
Steps
- 1
Melt the butter in a large pot over medium heat.
- 2
Add the carrots, parsnip, celeriac and leek and cook gently for 5 minutes, stirring, until the leek softens without browning.
- 3
Sprinkle the flour over the vegetables and stir for 1 minute.
- 4
Pour in the fish stock and water a little at a time, stirring well so no lumps form.
- 5
Bring to a simmer and cook for 10 minutes, until the root vegetables are just tender.
- 6
Stir in the milk and light cream and heat until steaming, without letting it boil hard.
- 7
Add the cod chunks and poach at a bare simmer for 5-6 minutes, until the fish is opaque and flakes easily (63 °C / 145 °F inside).
- 8
If using, add the shrimp and warm through for 1 minute.
- 9
Season with the vinegar, sugar, salt and white pepper, then taste and adjust for a gentle sweet-sour balance before adding any more salt.
- 10
Ladle into bowls, stirring carefully so the fish stays in chunks, and scatter over the chives.
Swaps, storage and make-ahead
Swaps
- Use olive oil instead of butter and swap the milk and cream for unsweetened oat milk and an oat-based cooking cream to make it dairy-free.
- Replace the cod with haddock, pollock or salmon chunks, whichever white or pink fish is freshest or cheapest.
- Skip the shrimp and add an extra 150 g of fish if you need to avoid shellfish or want a simpler shop.
- Use a cup of diced potato or extra parsnip if you can't find celeriac.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 days; reheat gently until steaming hot without boiling hard so the fish stays tender. This soup is best eaten fresh and should not be frozen, as the creamy base can split and the fish and shrimp turn rubbery.
Make ahead
Peel and cut the vegetables up to a day ahead and keep them chilled, or cook the soup base through step 5 and refrigerate it for up to 2 days, then reheat, add the milk and cream and poach the fish just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkGlutenFishCeleryCrustaceansSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (661 g) | Per 100 g | |
|---|---|---|
| Calories | 337 kcal | 51 kcal |
| Protein | 30.3 g | 4.6 g |
| Carbohydrates | 25 g | 3.8 g |
| of which sugars | 10.1 g | 1.5 g |
| Fiber | 3.6 g | 0.5 g |
| Fat | 12.7 g | 1.9 g |
| of which saturated | 6.4 g | 1 g |
| Sodium | 636 mg | 96 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
