Bergen Fish Soup Recipe
- 3 quarts fish stock (see Tips, below)
- 4 carrots, cut into 1-inch by 1/4-inch sticks
- 1 large celeriac, peeled and cut into 1-inch by 1/4-inch sticks
- 2 small parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks
- 2 celery stalks, chopped
- 1 to 2 tablespoons all-purpose flour for thickening (optional)
- 1 cup heavy (whipping) cream
- 2 tablespoons sugar
- 1/4 cup good red wine vinegar, or to taste
- 1/2 cup salted veal stock (optional)
- Fine sea salt
- 1 1/2 pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks
- 1 recipe Fish Dumplings
- 3 large egg yolks
- One 8-ounce container sour cream
- Chopped fresh chives for garnish (optional)
- 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 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.
