When autumn descends on Oslo, there are few things that warm you better than a bowl of steaming fish soup. At Vulkanfisk, it is made from the day's catch, rich fish stock, fresh vegetables and herbs - served warm with freshly baked bread.
What characterizes a good fish soup?
A good fish soup is based on rich fish stock, fresh fish and seafood, vegetables and fresh herbs, with a good balance between the rich and the fresh.
Power is the foundation. It gives depth and a taste of the sea without being heavy. The fish should be firm and juicy, not overcooked, and the vegetables should add sweetness and texture. Cream gives roundness in the classic, creamy version, while a little acid and fresh herbs lift the whole. It is this balance that separates a perfectly good seafood soup from a really good one.
Which fish goes best in fish soup?
The beauty of fish soup is that it tolerates variation. Cod is a classic – lean, white and with firm meat that holds up well in the soup. Salmon gives a richer taste and a beautiful colour, and goes particularly well in creamy soups. Sei is affordable and tasty, and deserves more space than it often gets. Halibut is the most exclusive, with firm, white meat that almost melts in your mouth.
Often the combination is best: a little white fish for purity, a little salmon for fullness. Shellfish such as prawns, mussels or crayfish can give extra sweetness and depth if you want to lift the soup up a notch.
Why are the raw materials so important?
Fish soup is a simple dish, which is precisely why there is nowhere to hide. Fresh fish has a clean and distinct taste, while fish that has been lying around for too long can lose both juiciness and character. The same applies to the stock - a stock cooked on fish bones and vegetables gives a completely different character to a powder-based version.
Today's catch also provides natural variation. The fish changes with the season and with what is landed, and a homemade fish soup - or a restaurant soup made according to the same principle - will therefore be slightly different from week to week. It is a strength, not a weakness.
Fish soup at Vulkanfisk in Mathallen Oslo
At Vulkanfisk we serve a classic, creamy fish soup made from the day's catch. The basis is a rich fish stock, and the soup is filled with fresh vegetables and herbs before being served piping hot with freshly baked bread. It's autumn food with fish the way we like it: simple, honest and made with ingredients we stand for.
Since we are also a fish shop, the path from counter to pot is short.See the menu at Vulkanfisk.
Fish soup and seafood in central Oslo
The food hall at Vulkan is one of the best places in Oslo for fresh fish and seafood, right between Grünerløkka and the city centre. When the autumn weather sets in at Akerselva, there are few things better than seeking out the warmth and sitting down with a bowl of fish soup. If you would rather make the soup yourself, you will find fresh fish on our counter to take home.
FAQ - Frequently asked questions about fish soup
Which fish goes best in fish soup?
Cod, salmon, pollock and halibut all work very well. A mixture of white fish and salmon often gives the best results.
Where can you eat fish soup in Oslo?
Vulkanfisk in Mathallen Oslo serves classic fish soup made from the day's catch, served warm with freshly baked bread.
What makes a fish soup extra tasty?
A powerful, homemade fish stock, fresh fish that is not overcooked, and a good balance between cream, vegetables and fresh herbs.
Autumn is the time for warm seafood and quiet meals. Make a homemade fish soup with fresh fish, or head to Vulkanfisk in Mathallen Oslo and let us serve it to you - steaming hot, with freshly baked bread on the side.
