Cooking Index - Cooking Recipes & IdeasBergens Fiskesuppe (Bergen Fish Soup) Recipe - Cooking Index

Bergens Fiskesuppe (Bergen Fish Soup)

Courses: Soup
Serves: 6 people

Recipe Ingredients

  Fish Stock
1/4 cup 36g / 1.3ozParsnips - coarsely chopped
1/2 cup 55g / 1.9ozCarrots - coarsely chopped
1 cup 62g / 2.2ozYellow onion - coarsely (large)
  (3/4 cup)
1   Potato - coarsely chopped (large)
  - 1 cup)
1 teaspoon 5mlSalt
6   Peppercorns - whole
1 tablespoon 15mlParsley stems - chopped
1   Bay leaf
3   Celery stalks w/leaves
2 lbs 908g / 32ozFish trimmings - (heads, bones
4   Cold water
1/2 cup 55g / 1.9ozCarrots - finely chopped
1/4 cup 36g / 1.3ozParsnips - finely chopped
1 lb 454g / 16ozHalibut - cod or haddock, boneless and in one
1/2 cup 118mlLeeks; finely sliced - white
2   Egg yolks
  Salt and pepper
3 tablespoons 45mlParsley - finely chopped
6 tablespoons 90mlSour cream - (opt)

Recipe Instructions

FISH STOCK: To prepare fish stock, which will be the base of the soup, combine the ingredients listed under that heading (above) in a 4 to 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 minutes.

Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices before discarding them. Wash the pot and return the strained stock to it.

Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve. SOUP: Again return the stock to the pot. Add the carrots, parsnips and fish. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes.

Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. With a fork, separate the fish into flakes and add it to the soup. Season with sale and pepper and reheat, but do not let the soup boil.

To serve, ladle the soup into individual bowls and sprinkle with chopped parsley. If you like, garnish each serving with 1 tablespoon sour cream.



Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.