Bergens fiskesuppe

A delicate but tasty fish soup from Norway. Any firm white fish can be used and if you're short on time or ingredients you can always skip making the fish stock and just use 2 ½ pts (1 ¼ lt) of ready made.

BERGENS FISKESUPPE
( Norwegian fish soup)
Serves 6

INGREDIENTS:
stock:
1 parsnip, roughly chopped
2 carrots, roughly chopped
1 onion, sliced
1 potato, peeled and roughly chopped
2 sticks celery, roughly chopped
1 tsp salt
6 peppercorns
1 tbsp parsley, chopped
1 bay leaf
2 ½ lb (1 ¼ kg) fish trimmings
5 pts (2 ½ lt) cold water
soup:
2 carrots, finely diced
1 turnip, finely diced
2 leeks, finely sliced
1 ½ lb (750g) firm white fish fillets
3 egg yolks
salt and pepper to taste
1 tbsp parsley, chopped
6 tbsp sour cream

METHOD:
Place all the ingredients for the stock in a large saucepan.
Bring to the boil over a high heat. Cover and simmer gently for 30 minutes.
Strain the stock, discarding the vegetables, and pour into the cleaned saucepan.
Place over a high heat and boil rapidly until reduced to about 2 ½ pts (1 ¼ lt). Strain once again and return to the pan.
Add the carrots, turnip and leeks and bring to the boil.
Lower the heat and simmer, uncovered, for 10 minutes.
Add the fish and simmer for a further 5-10 minutes, until the fish is cooked.
Remove the pan from the heat and, with a slotted spoon, lift out the fish and set aside to coolslightly.
Whisk the egg yolks in a medium sized bowl then gradually beat in 4 fl.oz of the hot soup.
Beating continuously slowly pour the egg mixture back into the soup.
Flake the fish, discarding the skin and any bones. Add to the soup, season to taste and reheat gently, making sure it does not boil or the egg will curdle.
Ladle into 6 serving bowls and garnish with chopped parsley and 1 tbsp of sour cream. Serve immediately.

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