Bergen Fish Soup (Bergensk fiskesuppe)
Overview
Bergensk fiskesuppe is a creamy fish soup from Bergen on Norway's west coast. A rich stock made from fish bones is thickened lightly and cooked with fine strips of carrot, leek and celeriac, then finished with cream, a little vinegar and sugar for balance. Chunks of white fish such as cod or coley, and often fish dumplings or prawns, are poached in the soup just before serving. Chopped chives or parsley go on top. The soup is pale, delicate and slightly sweet-sour.
History
Bergen has been a major fish trading port since the Middle Ages, and fish soups have long been part of local cooking. The creamy version became popular in the nineteenth century and is now strongly associated with the city and its fish market. Many Norwegian families make it with fresh fish bought on the quay.
Main ingredients
White fish, fish stock, carrot and leek, celeriac, cream, sour cream. The soup is built on fish stock and cream and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Leek soups
Recipe outline serves 4 · ~50 min
Ingredients
- 600 g cod or other white fish
- 1.2 l fish stock
- 1 carrot, 1 leek, 1 piece celeriac, cut in thin strips
- 200 ml cream, 100 ml sour cream
- 1 tbsp vinegar, 1 tsp sugar
- chives
Allergens: Contains: Celery, Fish, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Bring the stock to the boil and add the vegetables; cook for 5 minutes.
- Stir in the cream and sour cream and season with vinegar, sugar and salt.
- Add the fish and poach gently for 5 minutes.
- Serve with chives.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
