>>>> Fish Chowder (Fiskesuppe)



4 large stalks of celery
1/2 cup salt pork
1 medium onion
1 – 1 1/2 (2 1/2 to 3 3/4 dl) cup fish meat

Cream Sauce:

1/4 (1./2 dl) cup butter
2 heaping tablespoons of white flour
2 cups (5 dl) milk


Clean and dice 4 large stalks of celery. Cook in small amount of water until tender. Dice 1/2 cup (1 1/4 dl) of salt pork and fry gently, but well. Dice one medium onion. Make cream sauce with coffee cream. Dilute with fish broth, resulting in a rather thick sauce. Then add celery and water in which it was cooked, the fried salt pork, and diced onion. The final addition is 1 to 1 1/2 cups (2 1/2 to 3 3/4 dl) fish meat. Cook gently for 30 minutes. When serving, sprinkle individual bowls with fresh, chopped chives.

Cream Sauce

Melt 1/4 cup (1./2 dl) of butter, add 2 heaping tablespoons of white flour and blend. Dilute gradually with 2 cups (5 dl) milk until desired thickness. Simmer 7 to 8 minutes. Season to taste.

Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore. Call toll free at (800) 979-3346.