Norwegian Fish Soup Recipe (Fiskesuppe) (2024)

FAQs

What is a traditional Norwegian fish dish? ›

Persetorsk is a traditional Norwegian fish dish originating from Bergen. The dish is usually made with a combination of cod, sugar, salt, dill, bacon, and a sauce consisting of shallots, green peas, crème fraîche, vinegar, and dill.

If you want a real quick meal, open a can of Norwegian Fiskeboller and make a white sauce. A serving option is to make a curry sauce although I usually serve fish nuggets Norwegian fiskeboller in a cream sauce(Bechamel Sauce) with shrimp along with colorful vegetables, which makes this an appetizing and tasty dinner.

Fish soups have been made since early times. Some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.

The first ingredient is Milk, the second ingredient is any vegetable, and the third ingredient is any fish. That said, players should be careful not to use shellfish like Lobsters or Shrimp, as that will make a different meal entirely since the game classifies shellfish as an other type of ingredient.

Torsk is a Scandinavian dish of poached and broiled cod with butter. This recipe uses frozen fish; defrosting is not necessary. Be sure to use butter, as there is too much water in margarine.

Norway's renowned salmon

Did you know that every single day, more than 14 million meals featuring Norwegian salmon are eaten around the world? The world has fallen in love with our salmon, and there are many good reasons why.

Fiskeboller, literally meaning fish balls, is a classic Norwegian dish made from minced white fish, flour, eggs, and milk.

Lefse has a long-standing history as a traditional food in Norway, and it remains about as popular today as it was a hundred years ago.

There's always a potato or two hanging around the kitchen. You will love the simplicity and versatility of this recipe. Whether you are serving these lefse warm or cooled, I guarantee they will be eaten in a flash. For another Norwegian treat, try my rosette cookies.

Can you overcook fish stock? While there is no strict rule on how long you can cook fish stock for, most agree that you could end up with a cloudy, chalky broth if it's left on the stove too long. Anything longer than 35 minutes also tends to leave a bitter taste, affecting the overall flavour of your soup.

How healthy is fish soup? ›

Since fish contain many essential nutrients, such as omega-3 fatty acids and high quality proteins, moderate consumption (including pregnant women and young children) of a variety of fish is recommended. In addition, fish soup can be a source of nutrients such as omega-3 fatty acids.

Boktang, boiled blowfish soup, also called bokguk, is one of the must-try signature dishes for first-time visitors and frequenters alike, at Sinwon Bokjip. Generous portions of bright green minari are served in the hot pot, which gives the broth its clean flavour.

You can also make this soup with fish heads, or even use the bones to create a similar creamy soup. The white color of the soup comes from the high fire long time cooking and the fat content dissolved in the soup but not from tofu or white radish.

Cod (torsk)

The most common of the Norwegian fish species. You can find the biggest cod off the coast of Finnmark and Troms during winter. Nordland also has important spawn areas and there are well-known hot spots in the Northwest.

Fårikål – mutton stew: the national dish of Norway. Cabbage and mutton are layered in a pot along with black peppercorns and salt (and, in some recipes, wheat flour to thicken the sauce), covered with water and simmered until the meat is very tender. The dish is served with potatoes.

Gravlax. A delicacy widely available all over Scandinavia, gravlax is salmon that's been cured, but not smoked. The marinade is typically salt, sugar, dill, black pepper, and sometimes berries. Gravlax is typically served as a starter with dill and black pepper.

The tradition of lutefisk brings people together as do many food traditions. Remembering the protein that sustained our ancestors in long winter months is worth preserving, even if it's soaked in lye, traditionally used in soap making. Lutefisk on Christmas also represents solidarity with our ancestors.