Bergen Fish Soup (Bergens Fiskesuppe)

May 08, 2023May 8, 20230 4
Bergen Fish Soup (Bergens Fiskesuppe) recipe for a hearty seafood dish
in Soup

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup parsnip , coarsely chopped
1/2 cup carrot , coarsely chopped
1 large yellow onion , coarsely chopped
1 large potato , coarsely chopped
1 teaspoon salt
6 peppercorns , whole
1 tablespoon parsley stems , chopped
1 bay leaf
3 celery ribs , with leaves
2 lbs fish , trimmings ( heads , bones etc. , washed )
4 quarts cold water
1/2 cup carrot , finely chopped
1/4 cup parsnip , finely chopped
1 lb halibut , cod or 1 lb haddock , boneless and in one piece
1/2 cup leek , finely sliced , white parts only
2 egg yolks
sea salt & freshly ground black pepper , to taste
3 tablespoons parsley , finely chopped ( garnish )
6 tablespoons sour cream ( garnish ) ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
229
Sugar
4g
Fat
5g
Bergen Fish Soup, also known as Bergens Fiskesuppe, is a traditional Norwegian dish that has been enjoyed for centuries. It is a hearty seafood soup that is perfect for cold days, with a rich broth and chunks of tender fish. This recipe uses fish trimmings to create a flavorful broth, along with a variety of vegetables like parsnip, carrot, and potato. The addition of leek and egg yolks gives the soup a creamy texture and added richness. This soup is usually served with a dollop of sour cream and a sprinkle of chopped parsley on top. It is a comforting and satisfying meal that is perfect for any seafood lover.

Instructions

1.Place the parsnip, carrot, yellow onion, and potato in a large soup pot.
2.Add in the salt, peppercorns, parsley stems, bay leaf, celery, and fish trimmings.
3.Pour in the cold water and bring to a boil over high heat.
4.Once boiling, reduce the heat to low and let simmer for 30 minutes.
5.Strain the soup through a fine mesh sieve, discarding the solids.
6.Return the broth to the pot and add in the chopped carrot and parsnip.
7.Cut the halibut into small pieces and add to the pot, along with the sliced leek.
8.In a separate bowl, whisk together the egg yolks and a small amount of the soup broth.
9.Gradually pour the egg yolk mixture into the soup pot, stirring constantly.
10.Season with salt and pepper to taste.
11.Ladle the soup into serving bowls and garnish with chopped parsley and a dollop of sour cream (optional).

PROS

This fish soup is a hearty and comforting dish that is perfect for a cold day.

It is rich in flavor and packed with nutrients from the fish and vegetables.

CONS

This recipe uses fish trimmings, which may not be readily available at all grocery stores.

It also requires some time and effort to prepare, as the fish broth needs to simmer for 30 minutes before the other ingredients are added.

HEALTH & BENEFITS

This fish soup is an excellent source of protein and omega-3 fatty acids, which have been linked to heart health and brain function.
The vegetables in this soup also provide a variety of vitamins and minerals that support overall health.

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