Bergens Fiskesuppe (Bergen Fish Soup)

Recipe Ingredients

		Fish Stock
1/4 cup	36g / 1.3oz	Parsnips - coarsely chopped
1/2 cup	55g / 1.9oz	Carrots - coarsely chopped
1 cup	62g / 2.2oz	Yellow onion - coarsely (large)
		(3/4 cup)
1		Potato - coarsely chopped (large)
		- 1 cup)
1 teaspoon	5ml	Salt
6		Peppercorns - whole
1 tablespoon	15ml	Parsley stems - chopped
1		Bay leaf
3		Celery stalks w/leaves
2 lbs	908g / 32oz	Fish trimmings - (heads, bones
		Washed)
4		Cold water
		Soup
1/2 cup	55g / 1.9oz	Carrots - finely chopped
1/4 cup	36g / 1.3oz	Parsnips - finely chopped
1 lb	454g / 16oz	Halibut - cod or haddock, boneless and in one
1/2 cup	118ml	Leeks; finely sliced - white
		Only
2		Egg yolks
		Salt and pepper
3 tablespoons	45ml	Parsley - finely chopped
6 tablespoons	90ml	Sour 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.

Source:
family

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