Fiskesuppe (Creamy Norwegian Fish Soup)

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2. Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
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4. Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.
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6. Add the fish stock and continue to whisk until there are no lumps.
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8. Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
   10 minutes
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10. Add the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
    5 minutes
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12. Sprinkle with chives (or dill or parsley) before serving.

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.