Bergen Fish Soup

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WHILE THE CLASSIC WAY TO MAKE THIS FISH SOUP IS WITH YOUR OWN STOCK MADE FROM VERY FRESH YOUNG POLLOCK, IT IS ABSOLUTELY PERMISSIBLE TO USE FISH STOCK BOUGHT FROM THE LOCAL FISHMONGER.

Ingredients

  • 3 quarts fish stock (see headnote)
  • 4 carrots, cut into 1-inch by ¼-inch sticks
  • 1 large celeriac, peeled and cut into 1-inch by ¼-inch sticks
  • 2 small parsley roots or parsnips, peeled and cut into 1-inch by ¼-inch sticks
  • 2 celery stalks, chopped
  • 1 to 2 tablespoons all-purpose flour for thickening (optional)
  • 1 cup heavy (whipping) cream
  • 2 tablespoons sugar
  • ¼ cup good red wine vinegar, or to taste
  • ½ cup salted veal stock (optional)
  • Fine sea salt
  • pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks
  • Fish Dumplings
  • 3 large egg yolks
  • One 8-ounce container sour cream
  • Chopped fresh chives for garnish (optional)

Method

Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.

If you are using the flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.

In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.