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Bergen Fish Soup
(Bergens Fiskesuppe)
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| What You Need: |
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FISH STOCK
¼ cup coarsely chopped parsnips
½ cup coarsely chopped carrots
1 large yellow onion, coarsely chopped (¾ cup)
1 potato, peeled and chopped (1 cup)
1 teaspoon salt
6 whole black peppercorns
1 tablespoon chopped parsley stems
1 bay leaf
3 stalks of celery with leaves or celeriac tops
2 pounds of fish trimmings (heads, bones, etc., washed)
4 quarts cold water
SOUP
½ cup finely chopped carrots
¼ cup finely chopped parsnips
1 pound boneless halibut, cod or haddock, in one piece
½ cup finely sliced leeks, white parts only
2 egg yolks
Salt
Freshly ground black pepper
3 tablespoons finely chopped parsley
6 tablespoons sour cream (optional)
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| How To Cook: |
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FISH STOCK:
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1. To prepare the fish stock, which will be the base of the soup, combine the ingredients listed above in a 4- to 6-quart saucepan,
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2. Bring to a boil, partially cover the pan, turn the heat low and simmer for 30 to 40 minutes.
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3. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to extract their juices before discarding them.
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4. Wash the pan and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve.
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SOUP:
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1. Again return the stock to the pot. Add the finely chopped carrots, parsnips and fish. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes.
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2. Add the leeks and simmer 2 or 3 minutes longer. Remove from the heat, lift out the fish with a slotted spoon and set aside on a platter. In a small bowl, beat the egg yolks with a wire whisk; then beat in about ½ cup of the hot soup, 1 tablespoon at a time.
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3. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. 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.
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4. To serve, ladle the soup into individual bowls and sprinkle with chopped parsley. If you like, garnish each serving with 1 tablespoon of sour cream.
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