Bergen Fish Soup Bergens Fiskesuppe Recipes

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.

Steps:

• Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
• If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
• In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.

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.

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 sprinkle with chopped parsley. Garnish each serving with 1 tablespoon sour cream.

Steps:

• Place the fish in the water and bring up to a boil. Let simmer for 1/2 hour. Filter this stock through cheesecloth.
• Cut up the celery root, carrot, and leek into small pieces and cook in the filtered stock for 5-7 minutes. Remove the vegetables from the stock and put aside.
• In a heavy pan melt the butter, add the flour and cook with stirring for 2-3 minutes. While continuing to stir add the stock to the butter-flour mixture and continue to cook until well-blended and smooth.
• Mix together in a warm bowl the egg and the sour cream. Eventually add a little of the soup to this while stirring continuously. Continue to add up to 1 cup of the soup little by little until the egg-sour cream mixture has warmed through.
• Carefully add this mixture to the remaining soup being careful not to let it boil. Add the resserved vegetables to the soup and serve, each serving to be topped with some of the chopped chives.