Recipes

Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)

  • Serves

    serves 6-8

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

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 1/4" thick
  • Kosher salt and black pepper, to taste
  • 2 medium carrots, sliced 1/4" 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

Step 1

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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