Bergen Fish Soup Recipe

Bergen Fish Soup tastes great when prepared with the freshest of fish. Learn how to make/prepare Bergen Fish Soup by following this easy recipe.
Bergen Fish Soup Recipe
Preparation Time 25 Minutes
Cooking Time 50 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 4
Calories Per Serving 122
  • 2-3 small Cod/ Pollock (firm fleshed white fish)
  • 1 quart Water
  • ½ Celery Root
  • 1 Carrot
  • 1 Leek
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 Egg
  • 3 tbsp Sour Cream
  • Chives (as needed)
How to make Bergen Fish Soup:
  • Combine fish and water in a large pot. Boil the water.
  • Simmer for ½ hour and filter the stock through cheesecloth thereafter.
  • Chop celery root, carrot and leek into small pieces.
  • Add them to the filtered stock and cook for 5 to 7 minutes.
  • Remove the vegetables from the stock and place them aside.
  • Place a heavy pan on heat and melt butter.
  • Add flour and cook for 2 to 3 minutes, stirring continuously.
  • Add the stock to the flour, stirring constantly. Cook till the mixture is well blended and smooth.
  • Combine egg and sour cream in a warm bowl.
  • Add a little soup to this mixture. Stir well.
  • Continue adding up to 1 cup of the soup to the egg-sour cream mixture.
  • Add this mixture back to the soup and heat through. But, do not boil.
  • Add the reserved vegetables back to the soup.
  • Ladle soup into soup bowls and top with chopped chives.
  • Serve hot.