Bergen Fish Soup(Bergens Fiskesuppe)
Bergen Fish Soup(Bergens Fiskesuppe) is an moderately easy dinner. Made with 6 c. fish stock, 1/2 c. carrots, finely chopped, 1/4 c. parsnips, finely chopped, 1 lb. halibut, cod or haddock and 1/2 c. finely sliced leeks, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Add carrots, parsnips and fish to soup stock.
Bring to boil and reduce to simmer 10 minutes.
Add leeks and simmer 2 to 3 minutes longer.
Remove from heat and lift out fish; set aside on platter.
Beat egg yolks in bowl and add 1/2 cup hot soup 1 tablespoon at a time.
Pour this back into soup in thin stream, beating continuously with a wire whisk.
Separate fish into flakes and add to soup.
Season with salt and pepper and reheat.
Ladle into bowls and sprinkle with parsley and 1 tablespoon sour cream.
π· Perfect Pairings
Complete your meal with these
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