Fish Soup Trondheim

5 from 7 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 70 kcal


  • 400 ml Fish stock
  • 600 ml Vegetable broth
  • 200 ml White wine
  • 150 g Creme fraiche Cheese
  • 3 tbsp Tomato paste
  • 250 g Salmon fillet


  • Put the fish stock in a saucepan, fill up with vegetable stock and white wine and heat. Add creme fraiche and tomato paste.
  • When the broth is boiling, add the salmon fillet cut into pieces and leave to stand for 10 minutes.


Serving: 100gCalories: 70kcalCarbohydrates: 0.7gProtein: 3.5gFat: 4.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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