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close up image of low carn and gluten-free Norwegian fish soup (fiskesuppe)
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5 from 6 votes

Norwegian Fish Soup Recipe (Fiskesuppe)

This fish soup recipe is a low carb and gluten-free ADAPTATION of the classic Norwegian fiskesuppe, a one pot salmon chowder prepared in less than 30 minutes. It's perfect for those chilly, busy days!
Course:Main Course
Cuisine:American
Keywords:fish soup, fish soup recipe, fiskesuppe, Norwegian fish soup, salmon chowder
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 people
Calories532 kcal
Cost $ 4 per person

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 white or yellow onion small diced
  • 1 cup leek stalk (1 green leaf chopped and 1 cup white stalk sliced)
  • 4 garlic cloves minced
  • 4 cups fish broth or stock
  • 1 lb cauliflower frozen or fresh
  • salt and pepper to taste (about 1 and ½ teaspoon salt, and ½ teaspoon pepper)
  • ¼ teaspoon cayenne pepper
  • 1 cup heavy cream
  • 1 lb salmon skinless and cut into chunks
  • 1 carrot (OPTIONAL) peeled and cut into small chunks (skip if on a KETO diet)
  • 1 lemon juiced
  • 1-2 tablespoon fresh dill or chives chopped

Instructions

  • STOVETOP: Heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes. Then add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to a blender cup; reserve.
  • Add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and about 1 cup of the broth to the blender with salt, pepper, cayenne, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.
  • Add the fish and carrots. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice. Garnish top of soup with fresh dill or chives.  Serve fish soup by itself or with a hard-crusted bread.  
  • INSTANT POT: Press the sauté button and heat the Instant Pot for about 3 minutes. Add oil and cook onion and leek for about 3-4 minutes. Then, add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to the blender and set aside.
  • Add the broth and cauliflower to the pot, lock the lid, turn the valve to sealing, and let it cook over high pressure for about 4 minutes. Do a quick release!
  • Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot. 
  • Add the fish and carrots (optional). Press the sauté button and let cook for about 5-6 minutes. Cancel the sauté function and stir in lemon juice. Garnish the fish soup with dill.

Recipe Video

Recipe Notes

THE NUTRITIONAL FACTS DO NOT INCLUDE CARROTS.
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 4 months. Thaw in the fridge overnight. Reheat gently over low heat, stirring once and a while, until hot. Because it contains cream, the creamy broth may break apart a little.

Nutrition

Calories: 532kcal | Carbohydrates: 19g | Protein: 32g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 144mg | Sodium: 184mg | Potassium: 1275mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1357IU | Vitamin C: 75mg | Calcium: 119mg | Iron: 3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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