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Norwegian

Bergen fish soup

Non-vegetarian

Bergensk fiskesuppe

A creamy, gently sweet-and-sour Norwegian soup of cod and salmon with carrots, leek and potato, finished with chives — a speciality of the west-coast city of Bergen.

Bergen fish soup is a Norwegian soup from Norway, ready in about 45 minutes and made with fish stock, cod and salmon. It serves 6 and is rated easy to cook.

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A top view of traditional Ecuadorian fish soup in a floral bowl with herbs on a wooden table.
Photo: DΛVΞ GΛRCIΛ / Pexels · Pexels License
Prep
15 min
Cook
30 min
Total
45 min
Serves
6
Level
Easy
Calories
404

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Melt the butter (opens in a new tab) in a large pot and soften the carrot (opens in a new tab) and leek (opens in a new tab) for a few minutes. Stir in the flour.

  2. Step 2

    Gradually stir in the stock, add the potato (opens in a new tab) and simmer until the vegetables are tender.

    • 15 min
    • medium-low heat

  3. Step 3

    Add the cream, vinegar, sugar (opens in a new tab), salt and white pepper (opens in a new tab), then slip in the fish. Poach gently until just opaque.

    • 6 min
    • low heat

    Food safety: Fish is cooked when opaque and flakes easily (63 °C).

  4. Step 4

    Add the prawns (opens in a new tab) to warm through, then serve scattered with chives (opens in a new tab).

    • 2 min

About this dish

Origin
Bergen, Norway · Well documentedMore food from Norway
Dish
Lunch · Dinner · Soups · Main courses
Cooking method
Simmered, Poached
Taste
creamy, sweet & sour, mild, savoury
Diet
Pescatarian · No nut ingredients · Low-carb · High-protein
All labelsPescatarian · Non-vegetarian · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pot
Cook more with
Fish stock · Cod · Salmon · Butter · Carrot · Leek
Techniques
Simmering · Poaching

Allergens

  • Contains: Milkfrom butter, heavy cream
  • Contains: Fishfrom fish stock, cod, salmon
  • Contains, can be adapted: Crustaceansfrom fish stock, prawns / shrimp
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Celeryfrom fish stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

404 kcal per serving

Calculated

1 serving ≈ 415 g · recipe makes 6

Where the energy comes from

  • Protein 28%
  • Carbohydrate 16%
  • Fat 55%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy404 kcal97 kcal
Protein28.6 g6.9 g
Carbohydrate16.6 g4 g
Net carbohydrate14.5 g3.5 g
Sugars3.7 g0.9 g
Added sugars0.7 g0.2 g
Fibre2 g0.5 g
Fat24.8 g6 g
Saturated fat12.2 g2.9 g
Trans fat——
Cholesterol106 mg26 mg
Sodium678 mg163 mg
Salt equivalent1.7 g0.4 g
Vitamins & minerals per serving
Potassium
1041 mg
Calcium
67 mg
Iron
1.4 mg
Magnesium
68 mg
Vitamin A (RAE)
394 µg
Vitamin C
17 mg
Vitamin D
6.6 µg
Vitamin B12
3.4 µg
Folate (DFE)
53 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: prawns / shrimp.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Keep the soup at a bare simmer once the fish goes in so it stays in chunks.

Common mistakes

  • Boiling after the cream and fish go in breaks the fish up and can split the soup.

Serve with

  • Serve with crusty bread or flatbrød.

Food safety

  • Fish is cooked at 63 °C, when opaque and flaking. Refrigerate leftovers within 2 hours and eat within 1 day.

Storage

  • Refrigerate and eat within 1 day.

Reheating

  • Reheat gently without boiling until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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