One-Pot Wonders

Nordic Salmon Soupe

by:
October 31, 2021
4 Stars
Photo by Tessa Cooper
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. I've traveled to Norway several times to meet relatives and taste and understand the authentic cuisine. This "Soupe" as the Norwegians call it, is a little taste into an amazing world of ingredients and flavors they have. Dill. Lots of Dill. It's the way to every Norwegian's heart. —ChefAnna

  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 4
Ingredients
  • 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 muscles
  • 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
In This Recipe
Directions
  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 muscles. 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 and muscles 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.

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1 Review

KLS November 23, 2021
what are muscles???????????????