Creamy fish soup with salmon and white fish
A rich fish soup with mild stock, finely cut vegetables, firm white fish and salmon. Cream and crème fraîche add roundness; egg yolks give the final silky finish.
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All recipes start at 4 people.
Ingredients now shown for 4 people.
Cuisine: Norwegian
Estimated timing: about 15 min preparation · about 30 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Cut the vegetables and fish
Wash the leek thoroughly. Cut carrot, celeriac and leek into thin strips and finely chop the shallots. Cut fish into even pieces about 2–3 cm across. Keep the fish refrigerated while making the base.
Sweat the vegetables
Heat the oil in the saucepan. Cook vegetables over medium-low heat for 8–10 minutes without browning.
Make the creamy base
Add fish stock and simmer for 10–12 minutes until the vegetables are almost tender. Stir in cream and crème fraîche and simmer gently for 4–5 minutes.
Poach the fish gently
Reduce the heat so the soup stays around 85–90 °C without boiling rapidly. Add white fish first, then salmon about 2 minutes later. The white fish usually needs 5–7 minutes in total, but size and species determine timing. Check that the fish is cooked through and flakes.
Temper the egg yolks
Remove the saucepan from the heat. Whisk egg yolks in a bowl and gradually whisk in a few spoonfuls of hot soup. Gently stir the mixture back into the pan. If needed, heat very gently without boiling until the soup gains a little body. Avoid vigorous stirring that breaks the fish.
Season and serve
Season with salt and pepper and serve immediately. Salt requirements depend on the stock. Serve good bread alongside.
About this version
Home-tested with excellent results. Quantities come from the earlier fish soup; calculated here for four generous main-course portions or six smaller portions. Shellfish and roe are optional variations.
Good to know before you cook
Do not boil the egg yolks
They add body but may turn grainy with excessive heat. Tempering reduces the temperature jump. The soup is also good without yolks, though less rich.
Shellfish is a separate variation
For the original quantity, use 150–200 g cooked peeled prawns, briefly warmed near the end, or mussels cooked separately according to Norwegian Food Safety Authority guidance. Do not simmer cooked prawns with the vegetables.
Focaccia alongside
A piece of cold-fermented focaccia is ideal for soaking up the rich soup.
Sources and further reading
Sources were compiled with AI assistance.