“When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.”

Ingredients Nutrition

  • 2 12 tablespoons butter
  • 2 12 tablespoons plain flour
  • 4 -5 cups fish stock or 4 cups vegetable stock
  • 1 medium carrot, finely chopped in strips
  • 1 -2 cup leek, finely chopped in strips
  • 1 -2 potato, peeled and cut into small cubes (optional)
  • 1 (14 ounce) can chopped tomatoes (optional)
  • 12 peeled raw shrimp (approx)
  • 12 mussels (approx) or 12 small scallops (approx)
  • 4 -6 ounces catfish (or fish of your own choice)
  • 12 cup heavy cream
  • 14 cup chopped fresh parsley
  • salt and pepper
  • 2 tablespoons sour cream (optional)
  • 2 teaspoons lumpfish caviar (optional)


  1. Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
  2. Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
  3. Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
  4. Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
  5. Simmer for another 5 minutes, or until the fish and shellfish are tender.
  6. Add the parsley and salt and pepper to taste.
  7. Serve garnished with sour cream and the lumpfish caviar.

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