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Ukens oppskrift - Bergensk fiskesuppe

Published: January 5, 2018

The perfect antidote for the cold-weather blues is a bowl of warm and delicious soup.  From tomatsuppe and blomkålsuppe, we know that Norwegian are good at making soup!  For a new soup that is sure to become a classic with any fish lovers out there, give this recipe for fiskesuppe a try.

For the Fish Stock

  • ¼ cup chopped parsnips
  • ½ cup chopped carrots
  • 1 large yellow onion, chopped 
  • 1 large potato, chopped
  • 1 tsp Salt
  • 6 whole peppercorns
  • 1 tbsp chopped parsley stems
  • 1 bay leaf
  • 3 celery ribs with leaves
  • 1 lbs. washed fish trimmings (Heads, bones, etc . . .washed)
  • 4 quarts cold water

For the Soup

  • ½ cups coarsely chopped carrots
  • ¼ cup coarsely chopped parsnips
  • 1 lb. halibut, cod or haddock, boneless and in one piece
  • 1/2 cup leeks finely sliced, only the white parts
  • 2 egg yolks
  • Sea salt & freshly ground pepper to taste

Optional ingredients for garnish

  • 3 tbsp finely chopped parsley
  • 6 tbsp sour cream
  • Croutons

For the fish stock:

  1. To prepare the base for this soup, combine the ingredients for the Fish Stock in a 4 - 6 quart stock pot.
  2. Bring the ingredients to a boil, turn the heat down to low and simmer for 30 - 40 minutes.
  3. Strain the stock you have made through a sieve into a large bowl, press down on the vegetables and fish trimmings to extract any remaining juices before getting rid of them.
  4. Wash your stock pot and return the stock to it. Boil the stock rapidly, uncovered, for about 20 minutes until it is reduced to about 6 cups.
  5. Strain the reduced stock through the sieve once more.

For the soup:

  1. Pour your stock* into a 6 quart stock pot. Add the carrots, parsnips and fish. Heat to boiling and then lower the heat and simmer uncovered for about 10 minutes.
  2. Add in the leeks and simmer for another 2 - 3 minutes.
  3. Remove your soup from heat and gently lift out the fish with a slotted spoon and set aside.
  4. Beat the egg yolks in a small bowl with a wire whisk, add in about ½ cup of hot soup 1 tbsp at a time.
  5. Add the soup and egg yolk mix back into the soup, beating slowly and continuously with a whisk.
  6. Flake the fish that you have set aside with a fork and add it to the soup.
  7. Season to taste with salt and pepper. Do not let the soup return to a boil.
  8. Serve garnished with the chopped parsely, 1 tbsp sour cream, and croutons.

*You could also use vegetable stock for this recipe if you aren't able to make the fish stock.