Creamy fish soup with salmon and cod
Photo: Øystein Klakegg
This is possibly the only recipe you will ever need for classic white fish soup. It is made from pure, good ingredients, is mild in taste and has a creamy texture. Serve with good bread.
Recipe icon
    • 280 g salmon, diced
    • 280 g Cod, diced
    • 2 tbsp butter
    • 1 tbsp flour
    • 3 dl fish stock
    • 3 dl full-fat milk
    • 3 dl crème fraîche
    • 0.5 tsp salt
    • 8 turns of a pepper grinder
    • 1 carrot, sliced thinly
    • 1 spring onion, sliced lenghtwise thinly
    • 0.25 celeriac, sliced thinly
    • 1 handfull dill, chopped
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  1. Dice the cod and salmon.
  2. Melt the butter and add the flour. Whisk together while slowly adding the fish stock. Once thick and smooth, slowly add the full-fat milk and crème fraîche, then season with salt and pepper.
  3. Thinly slice the carrot, spring onion and celeriac and chop the fresh dill. We recommend using a mandolin or carrot peeler to get thin slices of the celeriac.
  4. Add the vegetables, dill, salmon and cod to the soup and leave to simmer for 5-6 minutes.
  5. Serve piping hot, preferably with freshly baked bread and butter.