Bergen Fish Soup

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

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
Pescatarian
Soup
Scandinavia
Nordic

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