An ordinary fish soup - which tastes extremely good!

All the tricks and tips for a perfect fish soup


  • 300 gram cod
  • 300 gram salmon
  • 1 net mussels
  • 2 pcs shallots
  • 4 clove garlic
  • 1 tbsp olive oil
  • 2 dl white wine
  • 2 pcs carrots
  • 5 dl whipping cream
  • 5 dl fish broth
  • 0,5 pcs lemon (juice only)
  • 50 gram butter
  • 1 tsp salt
  • 0,5 tsp cayennepepper
  • fresh dill

Fish soup is very good and can be made in many different ways. Here is my recipe for "regular fish soup". In this soup I use mussels, salmon and cod in a lovely soup with crispy pieces of carrot. This is not a low-calorie soup, but a good creamy fish soup should be made with good cream and broth. This soup is easy to make and always popular to serve if you have guests. Here is the recipe, step by step explanation and some good tips.

Fiskesuppe 2

Step 1

Start by cleaning the mussels and discarding the damaged ones. Find a pan and add olive oil. Finely chop the shallots and garlic and cook over medium heat until the onion has become shiny and soft, but not so long that it gets color.

Fiskesuppe 3

Step 2

In the pan I add the white wine and let it boil almost completely before I add the mussels and put on a lid. In this way, the mussels are steamed and the white wines together with the shallots and garlic give a lovely taste to the broth.

Fiskesuppe 5

Step 3

After a few minutes, the mussels are ready. Pick them up and place in a bowl. If any shells have not opened, discard them. I like best to remove one part of the shell, but this is not necessary. It gets a little easier to eat afterwards and I think it looks nicer when you serve the soup.

Fiskesuppe 7

Step 4

Cut the carrot into thin slices and then into smaller pieces. Also cut the fish into nice cubes of suitable size.

Fiskesuppe 6

Step 5

Pour whipping cream and fish stock into the pan. The quality of the fishing broth is important for the best possible result. Feel free to make your own or buy broth of good quality. Let this mixture simmer for 10 minutes. Then the soup thickens a little. Turn the heat to low so it no longer boils and add cold diced butter. Stir in the soup until the butter has melted and season with salt and lemon juice. Now pour in thin slices of carrot, fish and mussels. Let the fish warm for 5-10 minutes and the soup is ready to serve.

Fiskesuppe 9

Step 6

Taste for one last time and adjust if necessary with a little more salt or lemon juice. Finish by adding some fresh dill just before serving. Now you have made a lovely classic fish soup. Good luck.

Fiskesuppe 10