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Bergen Fish Soup

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Preparation Time: 75 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 8
This recipe has been visited 4851 times

Ingredients:

Metric Imperial

For the fish stock:

0.25 cup(s) coarsely chopped parsnips

0.5 cup(s) coarsely chopped carrots

1 large yellow onion, coarsely chopped

1 potato, peeled & chopped

1 tsp(s) salt

7 whole black peppercorns

1 tbsp(s) chopped parsley stems

1 bay leaf

4 stalk of celery with leaves, or celeriac tops

1.13 kg(s) of fish trimmings (heads, bones, etc. - washed)

3.8 litres (4 quarts) cold water

For the soup:

0.5 cup(s) finely chopped carrots

0.25 cup(s) finely chopped parsnips

0.68 kg(s) boneless halibut, cod or haddock, in one piece

0.5 cup(s) finely sliced leeks, white part only

2 large egg yolks

salt & freshly ground black pepper

3 tbsp(s) finely chopped parsley

8 tbsp(s) soured cream (optional)

Norwegian fish soup. From "The Cooking of Scandinavia" by Time Life Books (1969).

Posted by: Sarah Scott on 11 November 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

To prepare the fish stock, which will be the base of the soup, combine the ingredients listed for the stock in a large saucepan (4-6 litre), casserole or soup kettle. Bring to a boil, partially cover the pan, turn the heat low and simmer for 30-40 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 pan and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. Re-strain through a fine sieve or through a double thickness of butter muslin lining a regular sieve.

Again return the stock to the pot. Add the finely chopped 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 2-3 minutes longer. Remove from the heat, lift out the fish with a slotted spoon and set aside on a dish. In a small bowl, beat the egg yolks with a wire whisk; then beat in about half a cup of the hot soup, 1 tbsp 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 boil.

Serve in individual bowls and sprinkle with chopped parsley. If you like, garnish each serving with 1 tbsp soured cream.