Bergens Fiskesuppe (Bergen Fish Soup)

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups fish stock (Norwegian Fish Stock or your favorite)
  • 12
    cup carrot, peeled and finely chopped
  • 14
    cup parsnip, peeled and finely chopped
  • 1
    lb halibut, boneless and in one piece (or cod or haddock)
  • 12
    cup leek, finely sliced (white part)
  • 2
    egg yolks
  • salt & pepper, to taste
  • 3
    tablespoons fresh parsley, finely chopped
  • 6
    tablespoons sour cream (optional)
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DIRECTIONS

  • In a large stockpot, combine stock, carrots, parsnips and fish. Bring to a boil over medium-high heat. 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 salt and pepper and reheat, but do not let the soup boil.
  • To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If desired, garnish each serving with 1 tablespoon sour cream.
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