Bergens Fiskesuppe (Bergen Fish Soup) Recipe

1. 1

   FISH STOCK: To prepare fish stock, that will be the base of the soup, combine the ingredients listed under which heading (above) in a 4 to 6 qt stock pot.

2. 2

   Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 min.

3. 3

   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.

4. 4

   Wash the pot and return the strained stock to it.

5. 5

   Reduce the stock to about 6 c. by boiling it rapidly, uncovered, for about 20 min.

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   Restrain through a fine sieve or possibly through a double thickness of cheesecloth lining a regular sieve.

7. 7

   SOUP: Again return the stock to the pot.

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   Add in the carrots, parsnips and fish.

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   As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 min.

10. 10

    Add in the leeks and simmer 2 or possibly 3 min longer.

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    Remove from heat, lift out the fish with a slotted spoon and set aside on a platter.

12. 12

    In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 c. of warm soup, 1 Tbsp.

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    at a time.

14. 14

    Pour this back into the soup in a thin stream, beating continuously with a wire whisk.

15. 15

    With a fork, separate the fish into flakes and add in it to the soup.

16. 16

    Season with sale and pepper and reheat, but don't let the soup boil.

17. 17

    To serve, ladle the soup into individual bowls and spinkle with minced parsley.

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    If desired, garnish each serving with 1 Tbsp.

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    lowfat sour cream.

* Per serving · 4 servings · Values may vary.