Bergens Fiskesuppe (bergen Fish Soup)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 cups fish stock (norwegian fish stock or your favorite)
• 1/2 cup carrot, peeled and finely chopped
• 1/4 cup parsnip, peeled and finely chopped
• 1 lb halibut, boneless and in one piece (or cod or haddock)
• 1/2 cup leek, finely sliced ( part)
• 2 egg yolks
• salt & pepper, to taste
• 3 tablespoons fresh parsley, finely chopped
• 6 tablespoons sour cream (optional)

Recipe

• 1 in a large stockpot, combine stock, carrots, parsnips and fish. bring to a boil over medium-high heat. as soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes.
• 2 add the leeks and simmer 2 or 3 minutes longer. remove from heat, lift out the fish with a slotted spoon and set aside on a platter.
• 3 in a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. pour this back into the soup in a thin stream, beating continuously with a wire whisk.
• 4 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.
• 5 to serve, ladle the soup into individual bowls and spinkle with chopped parsley. if desired, garnish each serving with 1 tablespoon sour cream.