Fiskesuppe (Norwegian Seafood-Vegetable Chowder) Recipe | SAVEUR

Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.

Penny De Los Santos

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod. This recipe first appeared in our Jan/Feb 2013 issue along with Christopher Hall's article Norway.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
serves 6-8

Ingredients

6 tbsp. unsalted butter
4 cloves garlic, chopped
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 small leek, sliced 14" thick
Kosher salt and black pepper, to taste
2 medium carrots, sliced 14" thick
1 large parsnip, peeled and chopped
1 small celeriac, peeled and chopped
4 medium new potatoes, peeled and cut into 1" pieces
3 cups fish stock
2 cups milk
1 cup heavy cream
1 12 tbsp. Worcestershire sauce
2 lb. boneless, skinless cod fillet, cut into 2" pieces
13 cup dill, chopped, plus more for garnish
14 cup parsley leaves, chopped
Juice of 1 lemon
Crusty bread, for serving

Instructions

Heat butter in a 6-qt. saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Add cod, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper. Serve with bread.

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