Bergen Fish Soup (Bergens Fiskesuppe)
Created by Mikekey on November 4, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #10972
Ingredients
- 6 cups fish stock
- 1/2 cup chopped carrot (peeled and finely chopped)
- 1/4 cup chopped parsnip (peeled and finely chopped)
- 1 (1 pound) halibut fillet (boneless and in one piece or cod or haddock)
- 1/2 cup sliced leek (finely sliced, white part)
- 2 egg yolks
- Salt & pepper, to taste
- 3 tablespoons fresh chopped parsley (finely chopped)
- 6 tablespoons sour cream (optional)
How to Make
-
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.