Bergen Fish Soup
To make your own fish stock for this dish, boil 3 pounds of fish heads and bones with 8 cups of water. Add a few vegetables such as carrots and potato, and seasonings, and simmer until the stock is flavorful. Strain through a metal sieve and use in the recipe.
Serves: 10Hands-on: 30 minutesTotal: 45 minutesDifficulty: Easy
- 2 carrots
- 1 large celeriac
- 1 parsnip
- ½ yellow onion
- 1 large red potato
- ¾ lb. halibut fillets
- ¾ lb. cod fillets
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. butter
- 8 cups fish stock
- ½ tsp. sea salt
- ½ tsp. black pepper
- ½ cup heavy (whipping) cream
- ½ cup sour cream
- 2 Tbsp. chopped fresh parsley
- Peel the carrots, celeriac, and parsnip, and cut into thin matchsticks. Peel and chop the onion and potato. Rinse the fillets, pat dry, and season with the lemon juice. Cut the fillets into chunks.
- In a large saucepan, add the butter and heat over medium heat. Add the chopped onion and cook until it is soft and translucent. Add the fish stock. Bring to a boil. Add the carrots, parsnip, potato, and celeriac. Stir in the sea salt and black pepper. Reduce the heat to low and cook for 5 minutes. Add the fish and cook for another 10 minutes, or until the vegetables are tender and the fish is cooked through.
- In a small bowl, whisk together the heavy cream and the sour cream. Remove the soup from the stove element. Whisk the cream mixture into the soup. Stir in the chopped parsley. Serve immediately.