Soups: Norwegian Fiskesuppe

Bergen, Norway’s second-largest city and capital of the West Land (Vestlandet), is an atmospheric port where it is a particular delight to wander along the quay of the old town. Another fascination is to watch the fishing boats leaving and returning with some of the world’s best fruits of the sea. Because of this bountiful and excellent supply, Norwegians are devotees of a great many seafood dishes, including flavorful fish soups.

One of their favorite fish for making them is pale or young coalfish of the cod family. Its distinctive and appealing flavor is outstanding. To make this soup, use any firm white-fleshed fish such as pollock, haddock, or cod as a substitute.

 

INGREDIENTS

2 pounds of raw fish trimmings, (bones, heads, skin, tails)

1 medium onion stuck with 3 cloves.

1 bay leaf.

6 peppercorns, bruised.

Salt to taste.

4 quarts water.

3 tablespoons butter or margarine.

1 cup sliced leeks.

1 small celeriac (celery root), pared and cubed.

1 cup sliced carrots.

4 medium potatoes, diced.

1 and a half pounds of boneless white-fleshed fish, cleaned.

2 egg yolks.

One-third to half a cup of sour cream, at room temperature.

One-third cup chopped fresh parsley.

COOKING

Put the fish trimmings, onion with the cloves, bay leaf, peppercorns, salt, and water in a large kettle. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes. Strain the broth. Melt the butter in a large kettle add the leeks, celeriac, carrots, and potatoes, and saute for 5 minutes. Add the fish and cook for about 10 minutes longer, until the fish is tender.

Remove the fish to a platter and keep warm. In a small bowl, beat the egg yolks and add some of the hot broth. Pour back into the soup. Add the sour cream and leave on low heat for a few minutes, stirring. Break up the fish into bite-size pieces and add to the soup. Remove from the heat. Serve garnished with the parsley. Serves 6 to 8.