Bergen

Bergensk fiskesuppe

Name: Bergensk fiskesuppe
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 500 g firm white fish (cod pollock or haddock), in chunks fish; 200 g in chunks salmon; 1 large julienned carrot; 1 sliced leek; 1 small piece diced, or 2 celery sticks celeriac (celery root); 3 1/3 cups fish stock water; 3 tbsp butter; 1/4 cup maida (all-purpose flour, plain flour); 1 2/3 cups milk; 3/4 cup + 2 tbsp fresh cream (thickened cream, heavy cream); 2 tsp vinegar; 2 tsp sugar; Spring onion (green onion, scallion), chives, snipped; Salt, to taste; a pinch white pepper

Creamy fish soup with a whisper of sweet and sour. Bergen's harbour, ladled into a bowl.

50 minTime

28 gProtein each

mildSpice

Bergen's fish soup2 chapters · 1 min read

Make it your way

Grandma's wayCream, white fish and salmon with a sweet and sour finish.

The original

432kcalsame

28 gproteinsame

2 gfibresame

50minutessame

Classic Bergen fish soup.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g firm white fish (cod, pollock or haddock), in chunks

Salmon200 g, in chunks

Carrot1 large, julienned

Leek1, sliced

Celeriac (celery root)1 small piece, diced, or 2 celery sticks

Water3⅓ cups fish stock

Butter3 tbsp

Maida (all-purpose flour, plain flour)¼ cup

Milk1⅔ cups

Fresh cream (thickened cream, heavy cream)¾ cup + 2 tbsp

Vinegar2 tsp

Sugar2 tsp

Spring onion (green onion, scallion)chives, snipped

Saltto taste

White peppera pinch

Method

5 steps

1Simmer the carrot, leek and celeriac in the stock for 8 minutes.
2In another pan, melt the butter, stir in the flour for a minute, then whisk in the milk and the hot stock (keep the vegetables aside).
3Add the cream and vegetables, simmer, then season with salt, pepper, vinegar and sugar.
4Add the fish and poach just below a simmer until it flakes.
5Scatter with chives and serve at once.

Serve it like this

Ladle into warm wide bowls so the fish chunks show, scatter chives and serve with crusty bread or flatbread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bergen

Bergensk fiskesuppe

Creamy fish soup with a whisper of sweet and sour. Bergen's harbour, ladled into a bowl.

50 minTime

28 gProtein each

mildSpice

Bergen's fish soup2 chapters · 1 min read

Make it your way

Grandma's wayCream, white fish and salmon with a sweet and sour finish.

The original

432kcalsame

28 gproteinsame

2 gfibresame

50minutessame

Classic Bergen fish soup.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g firm white fish (cod, pollock or haddock), in chunks

Salmon200 g, in chunks

Carrot1 large, julienned

Leek1, sliced

Celeriac (celery root)1 small piece, diced, or 2 celery sticks

Water3⅓ cups fish stock

Butter3 tbsp

Maida (all-purpose flour, plain flour)¼ cup

Milk1⅔ cups

Fresh cream (thickened cream, heavy cream)¾ cup + 2 tbsp

Vinegar2 tsp

Sugar2 tsp

Spring onion (green onion, scallion)chives, snipped

Saltto taste

White peppera pinch

Method

5 steps

1Simmer the carrot, leek and celeriac in the stock for 8 minutes.
2In another pan, melt the butter, stir in the flour for a minute, then whisk in the milk and the hot stock (keep the vegetables aside).
3Add the cream and vegetables, simmer, then season with salt, pepper, vinegar and sugar.
4Add the fish and poach just below a simmer until it flakes.
5Scatter with chives and serve at once.

Serve it like this

Ladle into warm wide bowls so the fish chunks show, scatter chives and serve with crusty bread or flatbread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bergensk fiskesuppe

Make it your way

Ingredients

Method

Bergensk fiskesuppe

Make it your way

Ingredients

Method

Make it a meal