Bergen Fish Soup (Bergens Fiskesuppe)
Recipe: #10972
November 04, 2013
Categories: Halibut, Carrot, Parsnips Scandinavian, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, more
"Use for the base, #recipe10971 or your favorite fish stock."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (432.2 g)
- Calories 421
- Total Fat - 26.2 g
- Saturated Fat - 9.5 g
- Cholesterol - 946.8 mg
- Sodium - 630.8 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 0.6 g
- Sugars - 1.1 g
- Protein - 38.6 g
- Calcium - 141 mg
- Iron - 6 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
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
Step 2
Uncovered for about 10 minutes.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
To serve, ladle the soup into individual bowls and sprinkle with chopped parsley. If desired, garnish each serving with 1 tablespoon sour cream.
Tips
No special items needed.
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