Creamy Salmon Fish Soup
⏱ 15 min prep · 🍳 25 min · 🍽 4
Fish soup lives or dies on timing. Fish cakes and prawns simmer for ages without turning rubbery, but salmon can't — a few extra minutes and it flakes apart instead of holding together. The stock (onion, leek, carrot, fish stock) is the forgiving part: twenty quiet minutes while you set the table or help with homework.
Salmon goes in for the last three to four minutes only, right before serving. That one move makes it weeknight-proof — the base can sit on the back burner as long as it needs, and the fish stays firm because it barely touches the heat.
Fish cakes are also why this soup crosses the whole table without a fuss: mild enough for a kid wary of anything visibly "fishy," while salmon and prawns give the adult bowls more character. Make the stock the night before for a head start — it keeps chilled, then gets reheated with the seafood stirred in once everyone's at the table.
Ingredients
- 200.000 g laksefilet
- 200.000 g fiskepudding
- 150.000 g reker
- 2.000 ss smør
- 1.000 stk gul løk
- 2.000 stk gulrot
- 1.000 stk purreløk
- 1.000 l fiskekraft
- 2.000 dl fløte
- 2.000 ss hvetemel
- sitronsaft
- salt og kvernet pepper
- dill
Instructions
Smelt smør i en stor kjele og sauté hakket løk og purre til de er myke.
Dryss hvetemel over grønnsakene og rør godt.
Tilsett fiskekraft gradvis under konstant omrøring slik at det ikke klumper seg.
Kok opp, tilsett skivede gulrøtter og fløte, og la koke i 5–7 minutter.
Del laksen i terninger, legg dem i suppa og la trekke i 3–4 minutter.
Tilsett fiskepudding i biter og rekene, og varm forsiktig opp.
Smak til med salt, pepper og sitronsaft.
Server suppa med frisk dill og godt brød.
This is a good soup for the weeks when the freezer has a bit of everything — a bag of prawns, half a box of fish cakes, one salmon fillet that needs using — and you'd rather turn it into one real dinner than three half-empty bags nobody touches. The base can simmer far longer than it takes to gather the kids from practice or finish a spelling test, so it's one of the few dinners you can start before the pickup run and still be in control of when it comes back. Fish cakes keep the bar low for anyone at the table who eyes seafood with suspicion, without you having to cook two different meals to keep the peace. If a friend ends up staying for dinner, an extra handful of prawns or a bit more fish cake stretches the pot without touching the rest of the recipe.
FAQ
Can I freeze this fish soup?
Cream-based soups tend to split in the freezer, so freeze the stock on its own — onion, leek, carrot, fish stock — without the fish or cream. Add both fresh when you reheat, and the soup tastes just as good as the day you made it.
Can I swap the salmon for a different fish?
Cod or haddock work well in the same amount and the same cooking time, three to four minutes in the simmering soup. White fish dries out just as fast as salmon, so pull the pot off the heat the moment it turns opaque and flakes easily.
How do I adapt the soup for a kid who doesn't like prawns or visible chunks of fish?
Blend a ladle of the stock and vegetables with an immersion blender before you add the fish, then leave the rest of the pot as normal — that gives a picky eater a smoother bowl without you cooking a separate meal. Leave the prawns out of their portion and double up on fish cakes instead if texture is the real issue.
How long does the soup keep, and what's the best way to reheat it?
The soup keeps for two to three days in a sealed container in the fridge. Reheat it gently on the stovetop rather than in the microwave — the fish turns rubbery fast if it sits at high heat too long.
Can I prep this ahead for a busy weeknight?
Yes — make the stock with onion, leek, carrot and fish stock the day before and keep it chilled. Reheat it and stir in the salmon, fish cakes and prawns only once everyone's actually sitting down, so the seafood stays firm and fresh instead of overcooking while it waits.
What exactly are fish cakes, and where do I find them?
Fish cakes are mild, pre-cooked seafood patties, usually found in the fresh or frozen fish section near the salmon and prawns. If your store doesn't carry them, a firm white fish like cod cut into small chunks and added alongside the salmon is a close substitute.