Fiskesuppe Norwegian Fish Chowder Recipes

FISKESUPPE (NORWEGIAN FISH CHOWDER)

Steps:

• Heat butter in a 6 qt saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper.
• Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil.
• Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
• Add fish, and continue to cook, stirring gently, until fish is cooked through, 6-8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper.
• Serve with bread.

FISH CHOWDER

Steps:

• Melt butter in a large soup pot. Saute the onions, carrots, and celery about 5 minutes.
• Sprinkle with flour. Stir to coat the vegetables.
• Add the wine and tomatoes; stir to blend.
• Add water, salt and pepper to taste and thyme. Cook 20 minutes then add the cubed potatoes.
• Cook another 20 minutes then add the fish.
• Simmer for about 10 minutes. Then stir in the heavy cream. Bring to medium heat level, stirring occasionally. Do NOT bring to a boil.
• Put in serving bowls; sprinkle with Old Bay Seasoning. Garnish with fresh chopped parsley.
• Note: Some like to add cayenne pepper.

BERGEN FISH SOUP (BERGENS FISKESUPPE)

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 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 you like, garnish each serving with 1 tablespoon sour cream.