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.

Serves
6
Prep
10m
Cooking
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.