Norwegian Fish Soup with Mussels, Brandy and Riesling

Norwegian fish soup with mussels, brandy and Riesling.

This soup regularly appears on Norwegian dinner tables and takes advantage of the abundant fish from local fjords. I have fond memories of catching fish right out of the ocean off the coast of Norway and eating it later that day.

Norwegian Fish Soup with Mussels, Brandy and Riesling

Fresh or frozen sustainably farmed Norwegian salmon can be purchased at local grocery stores, including select Lucky’s Market and Aldi locations.

Serves | 6 |

Broth

  • 5 cups water
  • 2 carrots, roughly chopped
  • 1 celery root, roughly chopped
  • 1 leek, roughly chopped
  • 6 clams
  • 8 mussels
  • ½ lb shrimp shells (reserved from soup recipe below)
  • 2 Tbsp brandy
  • 1 Tbsp capers
  • ½ tsp kosher salt

Soup

  • 3 Tbsp salted butter
  • 1 leek, thinly sliced
  • ½ lb medium-small shrimp (20/25 count), peeled and deveined
  • 1 tsp kosher salt, plus more to taste
  • 1 cup Riesling
  • 4 oz crème fraîche
  • 2 Tbsp brandy
  • 2 cups heavy cream
  • 1 tsp finely chopped fresh thyme
  • ¹⁄₈ tsp ground nutmeg, plus more to taste
  • ½ lb mussels
  • ½ lb small clams
  • 1 lb whole Norwegian salmon fillet, sliced into large cubes
  • 3 Yukon gold potatoes, boiled 1 Tbsp thinly sliced fresh fennel (for garnish)

| Preparation – Broth | In a large stockpot with a lid over medium heat, add water, carrots, celery root and leeks and bring to a light boil. Once boiling, add remaining ingredients. Cover, reduce heat to medium-low and let simmer for at least 2 hours. When ready to add to soup, strain broth using a fine-mesh strainer to remove solids; discard and return broth to stockpot. Set aside off heat.

| Preparation – Soup | In a large sauté pan over medium-high heat, melt butter. When butter begins to foam, add leeks and cook until caramelized, about 4 minutes. Increase heat to high and add shrimp and salt. Let cook 2 minutes, flipping shrimp after 1 minute. Add Riesling to deglaze pan and cook 3 minutes more. Reduce heat to low and stir in crème fraîche and brandy. Add heavy cream, thyme, nutmeg and more salt to taste. Return stockpot with strained broth to medium heat and add heavy cream mixture. Bring to a simmer, adding mussels, clams and salmon; stir to incorporate. Reduce heat to low and cook until salmon is cooked through, about 3 minutes.

| To Serve | In the bottom of 6 serving bowls, smash half a boiled potato. Ladle soup over potatoes and garnish with fennel; serve.

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