Bergen Fish Soup

Bergen Fish Soup

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Rating

Description

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

Ingredients

3 quarts fish stock (see Tips, below)
4 carrots, cut into 1-inch by 1/4-inch sticks
1 large celeriac, peeled and cut into 1-inch by 1/4-inch sticks
2 small parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks
2 celery stalks, chopped
1 to 2 tablespoons all-purpose flour for thickening (optional)
1 cup heavy (whipping) cream
2 tablespoons sugar
1/4 cup good red wine vinegar, or to taste
1/2 cup salted veal stock (optional)
Fine sea salt
1 1/2 pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks
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3 large egg yolks
One 8-ounce container sour cream
Chopped fresh chives for garnish (optional)

Directions

  1. Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
  2. 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.
  3. 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.

Tags

    Soup/Stew Milk/Cream Fish Sauté Stew Quick & Easy Cod Halibut Salmon Celery Carrot Parsnip Fall Spring Chive Sour Cream Simmer
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