A creamy Norwegian fish soup of white fish and salmon poached in a light stock with carrots, leek and potato, finished with cream and fresh dill — a coastal staple from Bergen to the far north.
Soften the vegetables
Melt the butter in a pot and cook the leek and carrot until softened, about 5 minutes.
5 minMake a light roux
Stir in the flour and cook for a minute to coat the vegetables, then gradually whisk in the fish stock until smooth.
1 minSimmer the potatoes
Add the diced potatoes and simmer until just tender, about 15 minutes.
15 minPoach the fish
Lower the cubed white fish and salmon into the simmering soup and poach gently until the fish is opaque and just cooked through, about 6 minutes.
6 minFinish with cream
Stir in the double cream and warm through gently without letting it boil, about 3 minutes.
3 minServe
Ladle into bowls and scatter with fresh dill before serving.
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