Brown fish soup (brun fiskesuppe)

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Brown fish soup (brun fiskesuppe) have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.

Click for the Norwegian version

Calories: 103,67 kcal ......Protein: 2,68 g ......Fat: 5,61 g ......Saturated fat: 3,19 g ......Carbo: 9,21 g ......Fiber: 2,81 g .....Sodium: 77,51 mg .......Price : 4,24 .- kr


8 servings

2 liters (quarts) fish stock made from 2 k (4 ½ pounds) mixed white fish bones and trimmings
3-4 carrots
2-3 parsley roots
½ celeriac
1-2 onions
white peppercorns
whole cloves

Flour dumblings:
90 g (3 ounces, 1/3 cup) butter
2 dl (3/4 cup) flour
2 ½ dl (1 cup) boiling water
2 eggs

More facts about The recipe

Category: Suppe
Country: Ukjent-opprinnelse
Back too the Norwegian versionClick for the Norwegian version




Make the dumblings first:
Melt the butter, stir in the flour and add boiling water. Cook the dough, stirring vigorously, until it forms a ball. Cool, then beat in the eggs, one at a time. Season with salt, sugar and mace.
Make small balls with a teaspoon and simmer in lightly salted water about 6 minutes. Cod, haddock and Pollack make the best stock, but bones from oily fish such as mackarel, herring, salmon and trout also can be used, but the flavour will be more intense.
Cover the fish bones with 2 liters (quarts) cold water (or to cover), addint 1 tablespoon salt per liter (quart) water. Bring slowly to a boil and skim well. Lower heat, add 1 carrot, 1 parsley root, chunk of celeriac and ¼ onion, sliced, along with a few peppercorns. Simmer 30 minutes, then strain and measure. There should be about 2 liters (quarts) stock.
Season the stock if desired. Shred the remaining vegetables and add along with the dumblings before serving.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen

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