Fiskesuppe (Creamy Norwegian Fish Soup)

Name: Fiskesuppe (Creamy Norwegian Fish Soup)
Prep time: 13 min
Cook time: 23 min
Total time: 36 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 1 lb Fish fillet; 1 clove Garlic; 2 medium Potatoes; 2 Carrots; 1 Leek; 3 tablespoons Butter; 5 tablespoons Flour; 4 cups Fish Stock; 1 cup Milk; 1 1/4 cup Creme Fraiche; 1 cup Shrimp; 1 tablespoon Chives

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Norway flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 53 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 36 min total

1 lb Fish Fillet
1 clove Garlic
2 medium Potatoes
2 Carrots
1 Leek
3 tablespoons Butter
5 tablespoons Flour
4 cups Fish Stock
1 cup Milk
1 1/4 cup Creme Fraiche
1 cup Shrimp
1 tablespoon Chives

Step-by-step instructions

▢ Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
▢ Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.
▢ Add the fish stock and continue to whisk until there are no lumps.
▢ Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
▢ Add the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
▢ Sprinkle with chives (or dill or parsley) before serving.

Why this works on a weeknight

Fiskesuppe (Creamy Norwegian Fish Soup) lands at about 36 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Fiskesuppe (Creamy Norwegian Fish Soup) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Seafood Norway Soup