~1033 cal · 96g protein · 10g carbs · 64g fat (estimated, per serving)
🍽️
Creamy fish soup with salmon, cod, and carrots in a white bowl
🇳🇴 Vestland (Bergen)
Bergen’s fish market has ladled out fiskesuppe for centuries, and the city’s version is famously touched with sugar and vinegar — a sweet-sour lift no visitor expects and every local demands. It’s fjord weather in edible form.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.25 lbs total salmon + cod fillets, chunked
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1 + 2 + 1 cup leek + carrot + celeriac, fine matchsticks
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5 cups fish or vegetable stock
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1 cup heavy cream
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2 tbsp butter
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1 tbsp white vinegar
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2 tsp — Bergen’s secret sugar
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3 tbsp chives, snipped
Instructions
1
Soften the vegetables in butter without coloring, 5 minutes.
2
Add the stock and simmer 15 minutes until just tender.
3
Stir in the cream, then balance with vinegar, sugar, salt, and white pepper — it should taste rich, then brightly lifted.
4
Slide in the fish (or tofu and mushrooms) and poach gently 4–5 minutes. Never boil after this point.
5
Shower with chives and serve with crusty bread and fjord-appropriate weather.
Bergen fish-market tradition.
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🌏 While it simmers — know your destination
📍
Vestland (Bergen). Bergen’s fish market has fed the fjords for 800 years.
🗺️
Norway. Fjord kitchens where fish soup is a birthright.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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