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February 2019

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Bergens FiskesuppeBergen Fish Soup Recipe

Bergens FiskesuppeBergen Fish Soup recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bergens FiskesuppeBergen Fish Soup recipe  PDF



FISH STOCK 1/4 c Parsnips coarsely chopped
1/2 c Carrots coarsely chopped
1 lg Yellow onion coarsely
chopped (3/4 cup) 1 lg Potato coarsely chopped
(1 cup) 1 t Salt
6 Peppercorns whole
1 tb Parsley stems chopped
1 Bay leaf
3 Celery stalks w/leaves
2 lb Fish trimmings (heads, bones
etc., washed) 4 qt Cold water
SOUP 1/2 c Carrots finely chopped
1/4 c Parsnips finely chopped
1 lb Halibut, cod or haddock,
boneless and in one piece 1/2 c Leeks finely sliced, white
parts only 2 Egg yolks
Salt and amp pepper 3 tb Parsley finely chopped
6 tb Sour cream (opt)

FISH STOCK: To prepare fish stock, which will be the base of the soup, combine the ingredients listed under that heading (above) in a 4 to 6 quart stock pot. Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 minutes. Strain the stock through a fine sieve into a large bowl, pressing down hard on the vegetables and fish trimmings with the back of a spoon to e tract their juices before discarding them. Wash the pot and return the strained stock to it. Reduce the stock to about 6 cups by boiling it rapidly, uncovered, for about 20 minutes. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve. SOUP: Again return the stock to the pot. Add the carrots, parsnips and fish. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes. Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. In a small bowl, beat egg yolks with a wire whisk then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. With a fork, separate the fish into flakes and add it to the soup. Season with sale and pepper and reheat, but do not let the soup boil. To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If you like, garnish each serving with 1 tablespoon sour cream.

Bergens FiskesuppeBergen Fish Soup recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
730 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Bergens FiskesuppeBergen Fish Soup recipe  PDF   Tilapia recipes RSS   Thumsb up

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