Creamy fish soup with salmon and cod

Photo: Øystein Klakegg

20-40 MINUTES EASY

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.

Ingredients

servings

- 280 g 1 salmon, diced
- 280 g 1 Cod, diced
- 2 tbsp 1 butter
- 1 tbsp 1 flour
- 3 dl 1 fish stock
- 3 dl 1 full-fat milk
- 3 dl 1 crème fraîche
- 0.5 tsp 1 salt
- 8 turns 1 of a pepper grinder
- 1 1 carrot, sliced thinly
- 1 1 spring onion, sliced lenghtwise thinly
- 0.25 1 celeriac, sliced thinly
- 1 handfull 1 dill, chopped

Dice the cod and salmon.
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.
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.
Add the vegetables, dill, salmon and cod to the soup and leave to simmer for 5-6 minutes.
Serve piping hot, preferably with freshly baked bread and butter.

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