Halal Fiskesuppe (Norwegian Fish Soup)

Ingredients

 

For the Fish Stock:

• 1 lb (450g) fish bones and heads (from halal-certified fish like cod, haddock, or salmon)
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 bay leaves
• 1 tsp whole peppercorns
• 6-8 cups water
• Salt to taste

For the Soup:

• 1.5 lbs (680g) firm white fish fillets (cod, haddock, or halibut), cut into chunks
• 8 oz (225g) salmon fillet, cut into chunks
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and white pepper to taste
• 1 bay leaf

Instructions

Step 1: Make the Fish Stock

1. Place fish bones, heads, quartered onion, roughly chopped carrots and celery, bay leaves, and peppercorns in a large pot.
2. Add water and bring to a boil.
3. Reduce heat and simmer for 30-45 minutes, skimming foam as needed.
4. Strain the stock through a fine-mesh sieve and discard solids.
5. Season with salt to taste. You should have about 4-5 cups of stock.

Step 2: Prepare the Soup Base

1. In a large, heavy-bottomed pot, melt butter over medium heat.
2. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly.
4. Gradually add the fish stock, whisking continuously to prevent lumps.
5. Add diced potatoes and bay leaf.
6. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.

Step 3: Add the Fish

1. Gently add the fish chunks to the soup.
2. Simmer for 5-7 minutes until fish is cooked through and flakes easily.
3. Be careful not to overcook the fish.

Step 4: Finish the Soup

1. Remove bay leaf.
2. Stir in heavy cream and heat through (do not boil).
3. Season with salt and white pepper to taste.
4. Stir in fresh dill and parsley.

Serving Suggestions

• Serve hot with crusty bread or Norwegian flatbread
• Garnish with additional fresh dill
• A dollop of sour cream can be added to each bowl if desired

Halal Considerations

• Ensure all fish is sourced from halal-certified suppliers
• Use only fish with scales (avoid shellfish, eels, or other non-halal seafood)
• Check that all dairy products are halal-certified
• Butter should be from halal sources

Tips for Success

• Don't skip making the fish stock - it adds incredible depth of flavor
• Keep fish pieces large enough so they don't break apart during cooking
• The soup should be creamy but not too thick - add more stock if needed
• Fresh herbs make a significant difference in the final flavor

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Serves: 4-6 people

Note: This soup tastes even better the next day as flavors meld together. Store covered in refrigerator for up to 3 days.