A speciality of Bergen, Bergens Fiskesuppe (behr-gensk FEES-kch-soop-peh) is a flavourfulfish soup.
6 SERVINGS STOCK parsnip, roughly chopped carrots, scraped and roughly chopped
1 onion, sliced
1 potato, peeled and roughly chopped
1 teaspoon salt
1 tablespoon chopped parsley bay leaf celery stalks with leaves, chopped
2j lb. fish trimmings
5 pints cold water
2 carrots, scraped and finely chopped turnip, finely diced leek white parts, finely sliced
½ lb. cod or haddock, boned and in one piece
3 egg yolks -½ teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped parsley
6 tablespoons sour cream
In a large, heavy pot, combine all the ingredients for the stock with the cold water. Bring to the boil over high heat.
Cover the pan, lower the heat and simmer gently for 30 minutes. Strain the stock through a fine sieve into a large bowl. With the back of a wooden spoon, press the fish trimmings and vegetables in the sieve to squeeze out as much liquid as possible.
Rinse the pan and return the strained stock to it. Place it over high heat and boil rapidly, uncovered, for about 20 minutes or until the stock is reduced to about 2j pints. Strain once again through a fine sieve.
Return the stock to the pan. Add the carrots, turnip and leeks. Place the pan over high heat and bring it to the boil.
Lower the heat and simmer, uncovered, for 10 minutes. Add the fish and simmer for another 5-10 minutes. Remove the pan from the heat and, using a slotted spoon, lift out the fish and set aside on a plate.
In a medium-sized mixing bowl, whisk the egg yolks. Gradually beat in about 4 fluid ounces of the hot soup. Beating all the time with a wire whisk, slowly pour the egg mixture into the soup.
Using a fork, separate the fish into flakes and add it to the soup. Add the salt and the pepper. Reheat the soup over low heat but do not let it boil.
Sprinkle with parsley and garnish each serving with 1 tablespoon of sour cream. Serve immediately.