Bergens Fiskesuppe (Bergen Fish Soup)
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fish stock | |||
| ¼ | cup |
parsnips
coarsely chopped |
*
|
| ½ | cup |
carrots
coarsely chopped |
|
| 1 | large |
yellow onion
coarsely chopped |
|
| 1 | large |
potatoes
coarsely chopped |
|
| 1 | teaspoon |
salt
|
|
| 6 | each |
peppercorns
whole |
*
|
| 1 | tablespoon |
parsley sprigs
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
celery stalks
with leaves |
|
| 2 | pounds |
fish trimmings
(heads, bones, etc.washed) |
* |
| 4 | quarts |
water
cold |
*
|
| Soup | |||
| ½ | cup |
carrots
finely chopped |
|
| ¼ | cup |
parsnips
finely chopped |
*
|
| 1 | pound |
halibut
cod or haddock,, boneless and in one piece |
|
| ½ | cup |
leeks
finely sliced, white part only |
|
| 2 | each |
egg yolks
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
parsley leaves
finely chopped |
|
| 6 | tablespoons |
sour cream
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fish stock | |||
| 59 | ml |
parsnips
coarsely chopped |
*
|
| 118 | ml |
carrots
coarsely chopped |
|
| 1 | large |
yellow onion
coarsely chopped |
|
| 1 | large |
potatoes
coarsely chopped |
|
| 5 | ml |
salt
|
|
| 6 | each |
peppercorns
whole |
*
|
| 15 | ml |
parsley sprigs
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
celery stalks
with leaves |
|
| 907.2 | g |
fish trimmings
(heads, bones, etc.washed) |
* |
| 4 | quarts |
water
cold |
*
|
| Soup | |||
| 118 | ml |
carrots
finely chopped |
|
| 59 | ml |
parsnips
finely chopped |
*
|
| 453.6 | g |
halibut
cod or haddock,, boneless and in one piece |
|
| 118 | ml |
leeks
finely sliced, white part only |
|
| 2 | each |
egg yolks
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
parsley leaves
finely chopped |
|
| 9E+1 | ml |
sour cream
optional |
|
Directions
FISH STOCK: To prepare fish stock, which will be the base of the soup, combine the ingredients listed under that heading (above) in a 4 to 6 quart stock pot.
Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 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 pot and return the strained stock to it.
Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes.
Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
SOUP: Again return the stock to the pot. Add the 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 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 ½ 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 sale 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 you like, garnish each serving with 1 tablespoon sour cream.
