Fiskesuppe (fish soup)

This creamy Norwegian fish soup is ready to enjoy in just 30 minutes. Made with dill, lemon juice and veggies, it’s full of flavour.

6

10m

20m

Ingredients

  • 50g butter, chopped
  • 1 leek, pale section only, thickly sliced
  • 1 celery stick, cut into 1cm pieces
  • 2 tbs plain flour
  • 2 cups (500ml) fish stock
  • 2 cups (500ml) reduced-fat milk
  • 300ml pouring (pure) cream or thickened cream
  • 500g potatoes, peeled, cut into 2cm pieces
  • 460g pkt Coles Tasmanian Salmon Portions Skin Off, cut into 3cm pieces
  • 1/4 cup (60ml) lemon juice
  • 1 tbs chopped dill

Method

STEP 1

Heat 10g butter in a large saucepan over medium heat. Add the leek and celery. Cook, stirring occasionally, for 3 mins or until leek softens. Transfer to a plate.

STEP 2

Melt the remaining butter in the pan over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 1 min or until grainy. Remove from heat. Add half the stock and use a balloon whisk to whisk until well combined. Add the remaining stock, milk and cream and stir until well combined. Add the potato and bring to a simmer over medium heat. Reduce heat to medium-low and cook for 8 mins or until the potato is tender.

STEP 3

Add the leek mixture to the soup with the salmon. Cook, stirring, for 2-4 mins or until salmon is cooked to your liking. Add half the lemon juice. Stir to combine. Repeat with remaining lemon juice. Season. Stir in the dill.

STEP 4

Ladle the soup among bowls.

Serve with dill sprigs and lemon wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.