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Bergen Fish Soup

  • 10servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 quarts fish stock (see Tips, below)

  2. 4 carrots, cut into 1-inch by 1/4-inch sticks

  3. 1 large celeriac, peeled and cut into 1-inch by 1/4-inch sticks

  4. 2 small parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks

  5. 2 celery stalks, chopped

  6. 1 to 2 tablespoons all-purpose flour for thickening

  7. 1 cup heavy (whipping) cream

  8. 2 tablespoons sugar

  9. 1/4 cup good red wine vinegar, or to taste

  10. 1/2 cup salted veal stock

  11. Fine sea salt

  12. 1 1/2 pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks

  13. 1 recipe <" ">Fish Dumplings<</a> >

  14. 3 large egg yolks

  15. One 8-ounce container sour cream

  16. Chopped fresh chives for garnish

Instructions Jump to Ingredients ↑

  1. Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.

  2. 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.

  3. 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.

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