Bergen Fish Soup Bergens Fiskesuppe Recipes

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BERGEN FISH SOUP (BERGENS FISKESUPPE)



Bergen Fish Soup (Bergens Fiskesuppe) image

Traditional Norwegian soup. My grandfather was born in Bergen. Use your own fish stock or try http://www.justapinch.com/recipes/soup/fish-soup/norwegian-fish-stock.html

Provided by Mikekey * @Mikekey

Categories     Fish Soups

Number Of Ingredients 9

6 cup(s) fish stock
1/2 cup(s) chopped carrots
1/4 cup(s) chopped parsnips
1 pound(s) halibut fillet, boneless
1/2 cup(s) sliced leeks
2 - egg yolks
- salt and pepper, to taste
3 tablespoon(s) fresh parsley, finely chopped
6 tablespoon(s) 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.

BERGENS FISKESUPPE (BERGEN FISH SOUP)



Bergens Fiskesuppe (Bergen Fish Soup) image

Make and share this Bergens Fiskesuppe (Bergen Fish Soup) recipe from Food.com.

Provided by Outta Here

Categories     Norwegian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 cups fish stock (Norwegian Fish Stock or your favorite)
1/2 cup carrot, peeled and finely chopped
1/4 cup parsnip, peeled and finely chopped
1 lb halibut, boneless and in one piece (or cod or haddock)
1/2 cup leek, finely sliced (white part)
2 egg yolks
salt & pepper, to taste
3 tablespoons fresh parsley, finely chopped
6 tablespoons sour cream (optional)

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.

Nutrition Facts : Calories 138.6, Fat 4.3, SaturatedFat 1.2, Cholesterol 94.7, Sodium 427.8, Carbohydrate 3.4, Fiber 0.8, Sugar 1.1, Protein 20.4

BERGEN FISH SOUP



Bergen Fish Soup image

This soup is extremely good, but you MUST use only the freshest of fish to prepare it! Small fish are what you should use. You will note that the fish is not served after being used to make the soup; one Norwegian food writer suggests that you feed it to your cat!

Provided by Dan-Amer 1

Categories     Norwegian

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -3 small cod (firm fleshed white fish) or 2 -3 small pollock (firm fleshed white fish)
1 quart water
1/2 celery root
1 carrot
1 leek
2 tablespoons butter
2 tablespoons flour
1 egg
3 tablespoons sour cream
chives, as needed

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.

Nutrition Facts : Calories 122.6, Fat 9, SaturatedFat 5.2, Cholesterol 72.1, Sodium 83, Carbohydrate 8.1, Fiber 0.9, Sugar 1.7, Protein 2.8

BERGEN FISH SOUP



Bergen Fish Soup image

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. There are different, equally authentic ways of making this soup. The big schism is between those who like to thicken the soup with a combination of flour and cream, so it becomes like a chowder, and those who prefer it thin. I think it is easier to appreciate the unique sweet-and-sour freshness of the soup when it is made with only the minimum of thickener.

Provided by Andreas Viestad

Yield Makes 10 servings

Number Of Ingredients 16

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
1 recipe Fish Dumplings
3 large egg yolks
One 8-ounce container sour cream
Chopped fresh chives for garnish (optional)

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.

BERGEN FISH SOUP (BERGENS FISKESUPPE)



Bergen Fish Soup (Bergens Fiskesuppe) image

ZWT6 Norway. Posted in responce to a Norweigen soup request on http://askville.amazon.com. The poster says, "I've tried this one, it's excellent!" Servings are a guess.

Provided by UmmBinat

Categories     Halibut

Time 1h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 19

1/4 cup parsnip, coarsely chopped
1/2 cup carrot, coarsely chopped
1 large yellow onion, coarsely chopped (3/4 cup)
1 large potato, coarsely chopped (1 cup)
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)

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.

Nutrition Facts : Calories 181.4, Fat 3.3, SaturatedFat 0.8, Cholesterol 87.2, Sodium 480.3, Carbohydrate 19, Fiber 3.3, Sugar 3.6, Protein 18.6

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