Bergens Fiskesuppe (Bergen Fish Soup)

Name: Bergens Fiskesuppe (Bergen Fish Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 6 cups fish stock ( Norwegian Fish Stock or your favorite); 1/2 cup carrot, peeled and finely chopped; 1/4 cup parsnip, peeled and finely chopped; 1 lb halibut, boneless and in one piece (or cod or haddock); 1/2 cup leek, finely sliced (white part); 2 egg yolks; salt & pepper, to taste; 3 tablespoons fresh parsley, finely chopped; 6 tablespoons sour cream (optional)

⏱ 30 mins 🍽 6 serving(s) 🏷 Norwegian

This traditional Bergen fish soup is a staple of Norwegian cuisine. It features a piece of halibut simmered in a flavourful fish stock with carrots and parsnips. The soup is enriched with egg yolks and finished with fresh leeks and parsley. It is a light yet satisfying dish, optionally garnished with a dollop of sour cream for extra richness. The entire recipe comes together in about 30 minutes, making it a perfect choice for a comforting meal.

Ingredients

6 cups fish stock (<a href="https://www.food.com/recipe/norwegian-fish-stock-503190">Norwegian Fish Stock</a> or your favorite)
1/2 cup carrot, peeled and finely chopped
1/4 cup parsnip, peeled and finely chopped
1 lb halibut, boneless and in one piece (or cod or haddock)
1/2 cup leek, finely sliced (white part)
2 egg yolks
salt & pepper, to taste
3 tablespoons fresh parsley, finely chopped
6 tablespoons sour cream (optional)

Method

Place the fish stock, chopped carrots, parsnips and the piece of fish into a large stockpot. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer without a lid for about 10 minutes.
Stir the finely sliced leeks into the pot and continue to simmer for 2 or 3 minutes more. Take the pot off the heat. Use a slotted spoon to carefully lift out the fish and transfer it to a platter.
Whisk the egg yolks in a small bowl. Gradually whisk in roughly 1/2 cup of the hot soup, adding it one tablespoon at a time. While whisking the soup continuously, pour this egg mixture back into the pot in a thin stream.
Flake the reserved fish into pieces using a fork and return it to the soup. Add salt and pepper to your liking. Warm the soup through again, ensuring it does not reach a boil.
Divide the finished soup among serving bowls. Sprinkle each portion with the chopped parsley. For an optional garnish, top each bowl with 1 tablespoon of sour cream.

Nutrition (per serving)

Sodium427800 mg

Recipe details

CategoryNorwegian

AuthorOutta Here