Bergen fish soup

Bergen fish soup
Bergen fish soup


Bring the fish stock to the boil. Cut the fish into strips and simmer gently in the stock for å few minutes. Remove the Fish and keep warm until the soup I s ready. Finely chop the onion and fry quickly in butter until soft and glossy. Stir in the flour, gradually add the warm fish stock and simmer for 15 mins until almost tender. Add the vegetables to the soup and simmer for about 5 mins until almost tender. Season to taste with the vinegar, sugar, salt and pepper. Whisk together the egg yolks and cream, stir into the soup and bring to the boil. Arrange the soup and fish in the bowl, sprinkle with chives and serve.


  • 1 l fish stock
  • About 600 g filleted pollack
  • ½ onion
  • 4 dsp butter
  • 4dsp flour
  • 1 carrot in thin strips
  • 1 piece celeriac
  • ½ small leek in thin rings
  • 1 ½ dsp vinegar 7%
  • 1 ½ dsp sugar
  • Salt and white pepper
  • 2 egg yolks
  • 3 dl cream
  • 4dsp finely chopped chives
serves 4-6
From: Norway