Creamy fish soup with salmon and white fish
White fish and salmon in mild fish stock with thin strips of vegetables. Cream and crème fraîche make the soup rich. Stir in the egg yolks at the end for an even smoother soup.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Creamy fish soup with salmon and white fish
4 people · About 40–50 minutes
Equipment: Roomy saucepan and small bowl for the egg yolks
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Fish and vegetables
- 350 g firm white fish, such as cod or saithe, boneless
- 250 g salmon, skinless and boneless
- 2 carrots
- 150 g celeriac
- 1 leek
- 3 shallots
Soup base
- 4 tbsp olive oil
- 1 l fish stock
- 2 dl cream
- 150 g crème fraîche
- 2 egg yolks
- Salt and pepper to taste
Allergens: Fish, milk, egg and celery. Shellfish if prawns or mussels are used. Check the stock.
Method
Cut the vegetables and fish
Wash the leek thoroughly. Cut carrot, celeriac and leek into thin strips and finely chop the shallots. Cut fish into even pieces about 2–3 cm across. Keep the fish refrigerated while making the base.
Sweat the vegetables
Heat the oil in the saucepan. Cook vegetables over medium-low heat for 8–10 minutes without browning.
Make the creamy base
Add fish stock and simmer for 10–12 minutes until the vegetables are almost tender. Stir in cream and crème fraîche and simmer gently for 4–5 minutes.
Poach the fish gently
Reduce the heat so the soup stays around 85–90 °C without boiling rapidly. Add white fish first, then salmon about 2 minutes later. The white fish usually needs 5–7 minutes in total, but size and species determine timing. Check that the fish is cooked through and flakes.
Temper the egg yolks
Remove the saucepan from the heat. Whisk egg yolks in a bowl and gradually whisk in a few spoonfuls of hot soup. Gently stir the mixture back into the pan. If needed, heat very gently without boiling until the soup gains a little body. Avoid vigorous stirring that breaks the fish.
Season and serve
Season with salt and pepper and serve immediately. Salt requirements depend on the stock. Serve good bread alongside.
https://sapidus.no/en/oppskrifter/kremet-fiskesuppe
About portions and timing
Cuisine: Norwegian
Estimated timing: about 15 min preparation · about 30 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Wash the leek thoroughly. Cut carrot, celeriac and leek into thin strips and finely chop the shallots. Cut fish into even pieces about 2–3 cm across. Keep the fish refrigerated while making the base.
Heat the oil in the saucepan. Cook vegetables over medium-low heat for 8–10 minutes without browning.
Add fish stock and simmer for 10–12 minutes until the vegetables are almost tender. Stir in cream and crème fraîche and simmer gently for 4–5 minutes.
Reduce the heat so the soup stays around 85–90 °C without boiling rapidly. Add white fish first, then salmon about 2 minutes later. The white fish usually needs 5–7 minutes in total, but size and species determine timing. Check that the fish is cooked through and flakes.
Remove the saucepan from the heat. Whisk egg yolks in a bowl and gradually whisk in a few spoonfuls of hot soup. Gently stir the mixture back into the pan. If needed, heat very gently without boiling until the soup gains a little body. Avoid vigorous stirring that breaks the fish.
Season with salt and pepper and serve immediately. Salt requirements depend on the stock. Serve good bread alongside.
About this version
Home-tested with excellent results. Quantities come from the earlier fish soup; calculated here for four generous main-course portions or six smaller portions. Shellfish and roe are optional variations.
Good to know before you cook
Do not boil the egg yolks
Egg yolks add body but can turn grainy if the soup is too hot. Whisk in a little hot soup first so the change in temperature is less sudden. You can leave the yolks out; the soup will still be good, just less rich.
Shellfish is a separate variation
For the original quantity, use 150–200 g cooked peeled prawns, briefly warmed near the end, or mussels cooked separately according to Norwegian Food Safety Authority guidance. Do not simmer cooked prawns with the vegetables.
Focaccia alongside
A piece of cold-fermented focaccia is ideal for soaking up the rich soup.
Sources and further reading
Sources were compiled with AI assistance.