One-Pot Wonders

Nordic Salmon "Soppa"

January  1, 2022
14 Ratings
Photo by Julia Gartland
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 4
Author Notes

My mother is first generation American-Norwegian, and because of my Scandinavian heritage, Norwegian food is very near and dear to my heart. After graduating college, I traveled to Norway to meet some of my relatives for the first time, and taste the authentic cuisine. I've visited several times since, and they've taught me so much more than just discovering new flavors. This "Soppa" as the Norwegians call it, is a little taste into an amazing world of ingredients and flavors they have. I see the fjords and smell the crisp Nordic air with every spoonful.
And dill. Lots of Dill. It's the way to every Norwegian's heart. —ChefAnna

What You'll Need
  • 1/2 pound skin-on salmon filet
  • 12-16 raw, wild shrimp with shells
  • 4 tablespoons salted butter
  • 1 leek, trimmed, well rinsed, and thinly sliced
  • 2 carrots, halved and thinly sliced
  • 4 cups fish stock, chicken stock, or water
  • 16 mussels
  • 1 1/2 teaspoons salt (to taste)
  • 1/2 cup fresh dill, chopped and divided
  • 2/3 cup heavy cream
  • 1/2 cup Savon Blanc Wine
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon pepper
  • 4 tablespoons cream fraiche, for garnish
  • 1 bunch chives for garnish
  1. Melt the butter in a soup pot and sauté the leeks and carrots until medium firm, about 8 minutes.
  2. Meanwhile, Remove the skin from the salmon and cut into medium chunks. Remove any small pin bones and discard. Reserve the skin.
  3. Peel the shrimp and reserve the shells.
  4. Remove 1/2 of the carrot and leek mixture and set aside. Add the water or broth to the pot with the reserved fish skins, shrimp shells, and four of the mussels. Bring to a simmer and simmer gently for 15 minutes.
  5. Strain the broth through a small-holed colander, pressing down on all the solid items to get as much broth out as possible. Add the leeks and carrots back into the strained broth, and pour back into the pot used for making the broth.
  6. Stir in the cream, wine, half of the dill, nutmeg, and pepper. Cover and cook until the aroma of dill is fragrant, about 5 minutes. Taste to adjust to desired saltiness.
  7. Add the salmon chunks, pealed shrimp, and mussels to the soup. Cover and gently simmer on medium heat until cooked through, about 5 more minutes.
  8. To serve, ladle into 4 bowls and garnish with a dollop of crème fraiche, reserved fresh dill and chopped chives.

See what other Food52ers are saying.

  • Barbara Heil
    Barbara Heil
  • Ambernicole
  • Vera
  • wesleybsaunders

8 Reviews

Ambernicole December 18, 2021
I’ve been hunting for this recipe ever since we visited my husband’s family in the Faroe Islands! His cousin made theirs in the drum of an old washer to feed the myriad of guests. This soup touches your soul and leaves you remembering!
Vera December 18, 2021
I love everything about this soup ❤️
wesleybsaunders December 17, 2021
Oh man, I’m suuuuper excited to try this recipe! Thank you. Chef Anna, where was your training from?
ChefAnna December 27, 2021
Thank you! It was more hands on experience than training. Getting to live with some of my relatives near the ocean, they showed me the simplictic and delicate preparation of seafood. :)
Barbara H. December 16, 2021
When do you add the shrimp?
ChefAnna December 16, 2021
Barbara, in step seven with the salmon and mussels.
KLS November 23, 2021
what are muscles???????????????
CMart December 15, 2021
I mean.. I always thought I had enough muscles for cooking... but just giving up 16 of them for a soup is just asking too much... :)