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bergen fish soup (bergens fiskesuppe)

Recipe by
Mikekey *
Seattle, WA

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

yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For bergen fish soup (bergens fiskesuppe)

  • 6 c
    fish stock
  • 1/2 c
    chopped carrots
  • 1/4 c
    chopped parsnips
  • 1 lb
    halibut fillet, boneless
  • 1/2 c
    sliced leeks
  • 2
    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)

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

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