Bergen Fish Soup (Bergensk Fiskesuppe)
A creamy and sophisticated fish soup, typical of the city of Bergen, combining a velvety white broth with fresh fish chunks and tender vegetables.
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50 min
Medium
Noruega
4 servings
The story behind
This soup stands out for its smooth cream-colored base and a generous portion of central ingredients. Chunks of fish, carrots, and potatoes are visible, topped with a bay leaf and fresh microgreens. Served in an embossed white bowl on a lace-like base, it captures the elegance of Norwegian cuisine and adds to your interest in seafood soups and chowders.
Instructions
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1Bring the fish stock to a boil and add the carrots and leeks, cooking until tender.
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2Stir in the cream and let it simmer gently to thicken slightly.
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3Add the fish chunks and cook for 3-5 minutes until opaque.
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4Add the bay leaf during cooking and garnish with microgreens at the end.
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5Adjust the flavor with vinegar or lemon, salt, and white pepper.
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6Serve hot with toasted bread on the side.
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