Fiskesuppe (Norwegeian cod chowder)

On the first day of first grade, I was standing in the playground during recess, next to the turning bar, and another girl walked up to me. “Do you want to be friends?” And just like that, we were friends.

We grew apart over the years, and I have no idea if she still remembers this, but it always stuck with me how simple it was – we declared each other friends, and that was that.

Of course, back then, friendship was as easy as seeing each other at recess everyday – no effort needed to keep in touch, no expectations, no life and work and family responsibilities getting in the way.

And even though I’m always hesitant to call anyone a friend these days – mostly because I know I’m a truly terrible friend and you all honestly deserve better – I miss those days when all you had to do to consider someone a friend was say hi to each other at school everyday.

As you can probably guess, I’ve been in a soup kind of mood lately.

Cooler weather + continued pandemic = need for total comfort food.

This is another hearty, (mostly) healthy, absolutely comforting kind of soup, and I’m very much enjoying it!

Fiskesuppe (Norwegian cod chowder)

from Saveur

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 1/2 tbsp Worcestershire sauce
  • 2 lb boneless, skinless cod fillet, cut into 2″ pieces
  • 1/3 cup dill, chopped, plus more for garnish
  • 1/4 cup parsley leaves, chopped
  • juice of 1 lemon
  • crusty bread, for serving
Cooking Directions
  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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