Fiskesuppe
Bestemors Fiskesuppe·(BESS-teh-moors FISS-keh-soo-peh)
Husmanskost (The Honest Weeknight Skillet)
A proper fiskesuppe doesn't demand an expensive catch. Built in a heavy-bottomed Dutch oven, true Norwegian husmanskost takes twenty minutes, relying on the natural sweetness of carrots and potatoes to turn a supermarket cod fillet and a pint of heavy cream into a velvety, sustaining broth. Stir in a careful splash of white wine vinegar and a pinch of sugar to cut the rich cream, adding a sharp, clean finish while the broth simmers; best of all, it respects the golden rule of Nordic seafood: poach, never boil.
Ingredients
- unsalted butter4 tbsp
- leek1 med
- carrots2 med
- celeriac1/4 med
- all-purpose flour3 tbsp
- seafood stock4 cup
- heavy whipping cream1 cup
- crème fraîche1/2 cup
- white wine vinegar1 tbsp
- granulated sugar1 tsp
- skinless Atlantic salmon fillet1/2 lb
- skinless cod fillet1/2 lb
- small cooked shrimp1/2 lb
- kosher salt1 pinch
- white pepper1 pinch
- fresh dill1/2 cup
- fresh chives1 tbsp
Method
- 01
Sweat the root vegetables gently.
Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced leek, carrots, and celeriac. Sauté gently for 4 to 5 minutes until they just begin to soften, taking care not to let them brown.
- 02
Cook the flour to build the roux.
Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- 03
Whisk in the stock and simmer.
Gradually pour in the seafood stock, whisking vigorously to ensure the flour dissolves into a smooth, lump-free base. Bring the soup to a gentle simmer and let it cook for 5 to 7 minutes to fully tenderize the root vegetables.
- 04
Balance the broth with dairy and acid.
Reduce the heat to low. Stir in the heavy cream and crème fraîche until velvety. Add the white wine vinegar and sugar, then taste the broth. It should have a very faint, pleasant sweet-and-sour tang. Adjust with salt, pepper, or a drop more vinegar if necessary.
- 05
Kill the heat entirely to poach the fish.
This is the cardinal rule of Scandinavian seafood: trekk, ikke kok (poach, do not boil). Turn the stove completely off. Carefully fold in the cubed salmon and cod, cover the pot with a lid, and let it sit on the warm burner for exactly 5 minutes. The residual heat will perfectly cook the fish without turning it tough.
- 06
Fold in the final delicate ingredients.
In the final minute of poaching, gently stir in the cooked shrimp and fresh dill just to warm them through.
- 07
Garnish and serve immediately.
Ladle carefully into warm bowls to avoid breaking up the tender chunks of fish. Garnish with fresh chives and serve alongside crusty bread generously smeared with salted butter.
Notes
Do not skip the celeriac if you can help it.
If celeriac (celery root) is absolutely nowhere to be found, you can substitute 2 stalks of standard celery finely diced. However, celeriac provides the true earthy, nostalgic flavor of the Norwegian coast.
Tempering sour cream.
Crème fraîche is preferred because it won't split when heated with acid. If you must use full-fat sour cream instead, temper it first by whisking a ladle of the hot broth into it in a separate bowl before returning the mixture to the pot.