Bergen Fish Soup – a delicious recipe with cod, water, celery root, carrot, leek, butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place the fish in the water and bring up to a boil. Let simmer for 1/2 hour. Filter this stock through cheesecloth.
2
Cut up the celery root, carrot, and leek into small pieces and cook in the filtered stock for 5-7 minutes. Remove the vegetables from the stock and put aside.
3
In a heavy pan melt the butter, add the flour and cook with stirring for 2-3 minutes. While continuing to stir add the stock to the butter-flour mixture and continue to cook until well-blended and smooth.
4
Mix together in a warm bowl the egg and the sour cream. Eventually add a little of the soup to this while stirring continuously. Continue to add up to 1 cup of the soup little by little until the egg-sour cream mixture has warmed through.
5
Carefully add this mixture to the remaining soup being careful not to let it boil. Add the resserved vegetables to the soup and serve, each serving to be topped with some of the chopped chives.
147
kcal
Calories
10
g
Fat
9
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 -3 small cod (firm fleshed white fish) or 2 -3 small pollock (firm fleshed white fish), 1 quart water, 1/2 celery root, 1 carrot, and more.
Yes, Bergen Fish Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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