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Norwegian cuisine

Fiskesuppe (Bergen creamy fish soup)

A creamy soup of white fish, salmon and root vegetables.

Well-cooked hot dish

Fiskesuppe (Bergen creamy fish soup)NORWEGIAN CUISINE
Fiskesuppe (Bergen creamy fish soup) — Norwegian cuisine. Photograph of the dish.

Ingredients

  • cod
  • salmon
  • carrot
  • celeriac
  • leek
  • potato
  • fish stock
  • cream
  • milk
  • salt

How it is prepared

Vegetables cook in the stock; cream is added and the fish pieces simmer until fully cooked.

Food safety with low immunity

  • Fish should be fully cooked: opaque and flaking easily.
  • Use only pasteurised milk, yoghurt, cream and cheese.

How to prepare it during treatment

The fish must be fully cooked. The traditional version has shrimp on top — leave them out or cook them through. Use pasteurised milk and cream.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.

Reheating

Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Norway: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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