Name: Norwegian-esque Fish Soup
Yield: Serves 2–4
Cuisine: Norwegian
Ingredients: Handful of parsley or chives, roughly chopped, to serve; 200 g (7 oz) raw king prawns (jumbo shrimp), frozen is fine (optional); 500 g (1 lb 2 oz) sustainably caught fish (any white fish, salmon and trout all work well), roughly chopped; 250 ml (9 fl oz) whole (full-fat) milk; 200 g (7 oz) frozen peas; 1 lemon, cut into wedges, to serve; 2 carrots (about 250 g/9 oz), thinly sliced; 350 g (12½ oz) potatoes, roughly chopped; 1 large leek, halved lengthways and sliced; 1 tablespoon sunflower or vegetable oil; 750 ml (25 fl oz) fish stock; 1 garlic clove, crushed or finely grated (shredded); Crusty bread, to serve (optional)

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

On our first visit to Bergen, having taken the incredibly scenic train route from Oslo, we were told we had to try the Bergensk Fiskesuppe. There was a torrential downpour (we soon found out from the locals that this was a common occurrence) so we quickly dived into a kind-of-marquee that was set up outside the fish market. We ordered the soup. It was creamy and delicious, incredibly simple and made using whatever fish they had caught that morning; perfect for a cold, rainy day. This is an