Bergen Fish Soup

Ready in 45 minutes

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.

Top-ranked recipe named "Bergen Fish Soup"

5 avg, 2 review(s) 100% would make again

Ingredients

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3 qts Fish stock
4 Carrots; cut into 1-inch by 1/4-inch slices
1 large Celeriac; peeled and cut into 1" x 1/4" slices
2 small Parsnip; peeled and cut into 1" x 1/4" slices
1 cup Heavy cream
2 tablespoon Sugar
1/4 cup Red wine
Sea salt
1 1/2 lbs Mixed fish fillets; cut into 2" chunks -salmon, cod, halibut, or other
Fish Dumplings
3 large Egg yolk
1 container (8 oz) Sour cream
Chives; chopped (optional)
1 tablespoon All purpose flour; optional (for thickening)
Fish Dumplings
1 lb Cod fillet; skin and bones removed
2 large Eggs
2 tablespoon Cornstarch
1 teaspoon Sea salt
1 1/2 teaspoon White pepper
2 cups Whipped cream

Original recipe makes 10

Servings  

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.

Fish Dumplings

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.

Credits

Added on Award Medal
Calories Per Serving: 385 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I prefer to make a sauce veloute as the base for the soup. I accidentally added some ginger infused white wine to my last preparation and I wasn't disappointed. A couple egg yolks folded with about 1.5 cups of sour cream create the velvety finish you want.
Garrettobluck 4 years ago
[I posted this recipe.]
CheffMom 5 years ago
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