"Bergen's cream-enriched fish soup — salmon, cod, prawns, root vegetables — has been served at the harbour fish market in every weather since the city was built."
About Fiskesuppe
Bergen's defining dish and Norway's most warming bowl — a rich cream-based fish soup of salmon, cod, prawns and root vegetables (carrot, celery root, leek) in a fish stock base enriched with cream and a squeeze of lemon; Bergen's version often includes a touch of saffron; the Bergen Fish Market has served it since the harbour was first built.
Bergen's defining dish and Norway's most warming bowl: salmon, cod, prawns and root vegetables (carrot, celery root, leek) in a cream-enriched fish stock. Bergen's version often includes a touch of saffron that gives the broth a faint golden warmth. The Bergen Fish Market has served it since the harbour was first built.
Bergen's Fisketorget (fish market) on the wharf serves fiskesuppe from stalls — eaten outdoors in any weather, which is the Norwegian way. The market operates year-round.
What to Expect
At Bergen's fish market the fiskesuppe arrives in a paper cup, the cream broth pale gold, the salmon pieces large. You stand at the wharf and eat. The water is directly behind you. The soup is very good.
Why Try It
Fiskesuppe tells you about Bergen's relationship with the sea — a city built by fishing, still fed by it.
Insider Tips
Bergen's Fisketorget (fish market) on the Bryggen wharf serves the most atmospheric version.
Ask for extra bread to soak the cream broth.
The saffron version (slightly golden) is Bergen's specific contribution — try it if offered.
