Bergens Fiskesuppe Bergen Fish Soup Recipes

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BERGENS FISKESUPPE (BERGEN FISH SOUP)



Bergens Fiskesuppe (Bergen Fish Soup) image

269

Categories     Soups & Stews     Seafood     Fish     Potatoes     Norwegian

Time 1h

Yield 6

Number Of Ingredients 38

parsnips
carrots
yellow onion
potatoes
salt
peppercorns
parsley sprigs
bay leaves
celery stalks
fish trimmings
water
carrots
parsnips
halibut
leeks
egg yolks
salt and black pepper
parsley leaves
sour cream
parsnips
carrots
yellow onion
potatoes
salt
peppercorns
parsley sprigs
bay leaves
celery stalks
fish trimmings
water
carrots
parsnips
halibut
leeks
egg yolks
salt and black pepper
parsley leaves
sour cream

Steps:

  • FISH STOCK: To prepare fish stock, which will be the base of the soup, combine the ingredients listed under that heading (above) in a 4 to 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 minutes. 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. Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve. SOUP: Again return the stock to the pot. Add the carrots, parsnips and fish. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes. Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. In a small bowl, beat egg yolks with a wire whisk; then beat in about ½ cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. With a fork, separate the fish into flakes and add it to the soup. Season with sale and pepper and reheat, but do not let the soup boil. To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If you like, garnish each serving with 1 tablespoon sour cream.

Nutrition Facts :

BERGENS FISKESUPPE (BERGEN FISH SOUP)



Bergens Fiskesuppe (Bergen Fish Soup) image

Make and share this Bergens Fiskesuppe (Bergen Fish Soup) recipe from Food.com.

Provided by Outta Here

Categories     Norwegian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

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)

Steps:

  • In a large stockpot, combine stock, carrots, parsnips and fish. Bring to a boil over medium-high heat. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes.
  • Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter.
  • In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk.
  • With a fork, separate the fish into flakes and add it to the soup. Season with salt and pepper and reheat, but do not let the soup boil.
  • To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If desired, garnish each serving with 1 tablespoon sour cream.

Nutrition Facts : Calories 138.6, Fat 4.3, SaturatedFat 1.2, Cholesterol 94.7, Sodium 427.8, Carbohydrate 3.4, Fiber 0.8, Sugar 1.1, Protein 20.4

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