Bergensk Fiskesuppe (Bergen Harbor Creamy Cod, Salmon & Root Vegetable Soup) – Authentic Norway Recipe
From Bergen’s historic Bryggen wharf: a velvety sweet-and-tangy coastal fish soup loaded with salmon and cod.
- Country of Origin
- 🇳🇴 Norway (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Chunks of fresh Atlantic cod and salmon, Julienned carrots, Celeriac, Sour cream, Splash of apple cider vinegar and touch of sugar
Ingredients for Bergensk Fiskesuppe (Bergen Harbor Creamy Cod, Salmon & Root Vegetable Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) chunks of fresh Atlantic cod and salmon, prepped into bite-sized pieces
- 1.5 cups julienned carrots, washed and trimmed
- 1 cup celeriac
- 1 medium onion and 3 cloves garlic, finely minced with sour cream
- 1.5 tbsp traditional Norway seasoning (splash of apple cider vinegar and touch of sugar, dill, butter)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and sour cream for 3–4 minutes until fragrant.
- Stir in splash of apple cider vinegar and touch of sugar, dill, butter and toast for 45 seconds to release the essential oils of Norway's kitchen.
- Add chunks of fresh Atlantic cod and salmon and julienned carrots, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in celeriac, adjust seasoning, and ladle steaming hot into deep bowls.