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  • Bergen fish soup
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    By Andreas Viestad

    Bergen fish soup

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    The Bergen fish soup is one of the world’s most superior fish soups – much better than the dull, white instant soup.

    Servings: 6-8

    PREPARATION:

    • 1

      Chop the root vegetables into sticks (0.25 by 1.25 inches), pour the stock into a large pan and bring it to a boil. Add the vegetables, turn down the heat and let it simmer for 5 minutes.

    • 2

      Mix flour and whipping cream into the soup and bring it to a boil. Season to taste with sugar and vinegar. Then add lamb stock, and season to taste with salt.

    • 3

      Add fish and fish balls, and bring it to a boil. Turn down the heat and let it simmer for 7-8 minutes until it’s just barely cooked through.

    • 4

      Beat the egg yolks and sour cream. Serve on plates and stir in 2-3 tbsp. of the sour cream mix. Sprinkle chives over the soup.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E08 Rain and Rainbows. Bookmark the permalink.
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  • The Bergen fish soup is one of the world’s most superior fish soups – much better than the dull, white instant soup.

    Servings: 6-8

    PREPARATION:

    • 1

      Chop the root vegetables into sticks (0.25 by 1.25 inches), pour the stock into a large pan and bring it to a boil. Add the vegetables, turn down the heat and let it simmer for 5 minutes.

    • 2

      Mix flour and whipping cream into the soup and bring it to a boil. Season to taste with sugar and vinegar. Then add lamb stock, and season to taste with salt.

    • 3

      Add fish and fish balls, and bring it to a boil. Turn down the heat and let it simmer for 7-8 minutes until it’s just barely cooked through.

    • 4

      Beat the egg yolks and sour cream. Serve on plates and stir in 2-3 tbsp. of the sour cream mix. Sprinkle chives over the soup.

    Print Friendly
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