Bergen Fish Soup

The Bergen Fish Soup is subject to many a dispute. This is my way of making it – it is rich, flavorful and fantastic.

INGREDIENTS:

Number of servings

Servings: 10

List of ingredients

3 quarts (3l) fish stock

4 carrots, cut into 1-inch (2 ½cm) by ¼-inch (½cm) sticks

I large celeriac, peeled and cut into 1-inch (2 ½cm) by ¼-inch (½cm) sticks

2 small parsley roots or parsnips, peeled and cut into 1-inch (2 ½cm) by ¼-inch (½cm) sticks

2 celery stalks, chopped

1 to 2 tablespoons all-purpose flour for thickening (optional)

1 cup (2 ½dl) heavy (whipping) cream

2 tablespoons sugar

¼ cup (½dl) good red wine vinegar, or to taste

½ cup (1dl) salted veal stock (optional)

Fine sea salt

1½ (¾kg) pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch (5cm) chunks

Fish Dumplings (optional)

3 large egg yolks

One 8-ounce (2 ½dl) container sour cream

Chopped fresh chives for garnish (optional)

PREPARATION:

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

• If you are using the 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.

• 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.