The west coast city of Bergen is the second largest in Norway known for its popular fish market where you can buy all kinds of fresh seafood. By using the whole fish, you can make the finest broths from the trimmings in various soups, sauces and casseroles.
Bergen Fish Soup is a velvety mix of cream, fish, and root vegetables lifted with a touch of sugar and vinegar. The trick is to taste as you go along to get the right balance of sweet and sour. Everyone have different preferences, so feel free to experiment, but there should be just a subtle sweet-and-sour taste to the soup.
The ultimate quality is totally reliant on using really good quality fish, preferably homemade from trimmings. It doesn’t really matter what type you use as long as it is fresh and not too fat: A mix of cod, salmon, halibut, and monkfish is preferable. You can also add a few mussels 3-4 minutes before the soup has finished cooking.
2 liters good quality fish stock
2 carrots, diced into ½-inch cubes
2 celery stalks, sliced
1 small celeriac, diced into ½-inch cubes
1 parsley root (or parsnip), diced into ½-inch cubes
125 grams (4.4 oz) cod fillet (skin and bones removed) cut into 1-inch cubes
125 grams (4.4 oz) halibut (skin and bones removed) cut into 1-inch cubes
125 grams (4.4 oz) salmon (skin and bones removed) cut into 1-inch cubes
125 grams (4.4 oz) monkfish tail cut into 1-inch cubes
1 tbsp plain flour
300 ml double cream
2 tbsp good quality red wine vinegar (to taste)
1 tbsp sugar (to taste)
Salt and freshly ground white pepper
A handful of chopped chives to garnish
Bring the fish stock to a boil in a large pot.
Add the chopped vegetables and simmer for 5 minutes.
Whisk the flour into the cream and add to the soup, and bring to a boil.
Add sugar and vinegar gradually and taste to get the right balance between sweet and sour
Add the fish and let it simmer for around 6-7 minutes.
Season to taste with salt and freshly ground white pepper and sprinkle with some finely chopped chives.
Serve with lots of crusty white bread to dunk in the soup.
Text modified by: Thor Lanesskog, ThorNews
Original recipe by: nordicnibbler.com