Bergen Fish Soup

Name: Bergen Fish Soup
Yield: Serves 10
Cuisine: Norway
Ingredients: 1½ pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks; 4 carrots, cut into 1-inch by ¼-inch sticks; 2 celery stalks, chopped; 2 small parsley roots or parsnips, peeled and cut into 1-inch by ¼-inch sticks; 3 large egg yolks; 1 to 2 tablespoons all-purpose flour for thickening (optional); Fish Dumplings; One 8-ounce container sour cream; ¼ cup good red wine vinegar, or to taste; Chopped fresh chives for garnish (optional); 3 quarts fish stock (see headnote); ½ cup salted veal stock (optional); 2 tablespoons sugar; 1 cup heavy (whipping) cream; Fine sea salt; 1 large celeriac, peeled and cut into 1-inch by ¼-inch sticks

Preparation info

Serves
10

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

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

Europe
Norway
Scandinavian
Scandinavia
Pescatarian
Nordic
Soup

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 fis