Bergen Fish Soup
A great remedy to a rainy day. Bergen is the second largest city in Norway, known for its rainy weather and short winter days. Traditionally, the soup is made with stock from young pollock.
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|3 qtsFish stock|
|4 Carrots; cut into 1-inch by 1/4-inch slices|
|1 largeCeleriac; peeled and cut into 1" x 1/4" slices|
|2 smallParsnip; peeled and cut into 1" x 1/4" slices|
|1 cupHeavy cream|
|1/4 cupRed wine|
|1 1/2 lbsMixed fish fillets; cut into 2" chunks -salmon, cod, halibut, or other|
|3 largeEgg yolk|
|1 container (8 oz)Sour cream|
|Chives; chopped (optional)|
|1 tablespoonAll purpose flour; optional (for thickening)|
|1 lbCod fillet; skin and bones removed|
|1 teaspoonSea salt|
|1 1/2 teaspoonWhite pepper|
|2 cupsWhipped cream|
Bergen Fish Soup Preparation
Bring fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
If you are using the flour, whisk in flour together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add salt to taste. Add the fish and fish dumplings, bring to a boi, reduce the heat, and simmer for 7 to 8 minutees, until the fish is just cooked.
In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.
Run the fish through a meat grinder twice: it should be very fine and smooth. (You can also use a food processor, although it can be more diffiicult to get a smooth consistency that way.)
In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. gently fold the cream into the fish mixture, trying not to deflate cream.
With a spoon, form the dumpling mixture into small balls.
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