Bergen Fish Soup (Bergens Fiskesuppe)

Bergen Fish Soup (bergens Fiskesuppe) Recipe

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Mikekey *


Traditional Norwegian soup. My grandfather was born in Bergen. Use your own fish stock or try Norwegian Fish Stock


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15 Min
30 Min
Stove Top


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6 c
fish stock
1/2 c
chopped carrots
1/4 c
chopped parsnips
1 lb
halibut fillet, boneless
1/2 c
sliced leeks
egg yolks
salt and pepper, to taste
3 Tbsp
fresh parsley, finely chopped
6 Tbsp
sour cream

How to Make Bergen Fish Soup (Bergens Fiskesuppe)


  • 1In 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.
  • 2Add 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.
  • 3In 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.
  • 4With 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.
  • 5To serve, ladle the soup into individual bowls and sprinkle with chopped parsley. Garnish each serving with 1 tablespoon sour cream.

Printable Recipe Card

About Bergen Fish Soup (Bergens Fiskesuppe)

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Scandinavian

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