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Bergens Fiskesuppe (Bergen Fish Soup)

 

225

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 17822% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 477mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 36g
Vitamin A 83% Vitamin C 18%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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