Bergen Fish Soup

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   NOTE - For the full recipe and supplemental discussion on this soup, click here:

http://foodsoftheworld.activeboards.net/bergensk-fiskesuppe_topic3216.html

Probably the most famous soup of Scandinavia has to be Norway's Bergen fish soup, named after the town with the same name. Thanks to a Scandinavian book Ron sent me - part of the Foods Of The World series - I learned of it and made it this weekend. 

It is almost ridiculously simple to make; however, key steps must be taken to ensure that the soup comes out as intended. There is so little to this, almost no spices and only a few vegetables - it seems impossible to result in such a feast, but it does.

You need to start with 2 pounds of whole fish for the stock, which will form the foundation of the soup; of course, I didn't have any Scandinavian fish, so in this case Tilapia worked fine, along with the carrots, potato, celery, parsnips, the single leek and onion that went into the making of the base stock.

Put the fish in a pot of cold water and bring to a boil, then add the chopped veggies for the stock, onion skins included. Also add bay leaves and a teaspoon of whole black peppercorns. Reduce heat to a low boil and simmer this way for about an hour. Then strain the stock through a colander and discard the mass. Bring the stock to a boil, reduce heat the somewhat and then reduce liquid to about 1 1/2 to 2 quarts, no more.

Once this is done, add 2 finely-chopped carrots, 1 finely-chopped parsnip, 1 thinly-sliced leek - white part only - and 1 pound of fish fillets. I was able to find a one-pound package of cod, so in it went, with a teaspoon of salt, a scant tablespoon of sugar and 3 small beef boullion cubes - as is the style in Bergen - which give the soup it's unique taste. Bring to a boil, then reduce heat to simmer and cook uncovered for about 15 minutes. 

Meanwhile, whisk 2 egg yolks in a bowl. Add 1/2 cup of hot stock - a tablespoon at a time - while whisking. Go easy, you don't want the yolks to set. Once this is done, return that liquid into the stock, one tablespoon at a time. While whisking it in, be careful that the soup does not boil. It should simmer only, as boiling will set the yolks into a curdled mess. 

In Norway, they add shrimp to Bergen soup for special occasions. This was our Valentine's Day meal, so I added 1 pound of peeled and de-veined large shrimp. Bergen soup also calls for fish dumplings to be put in at this point; however, since I had none of those, I used gnocchi, which is essentially a potato-flour dumpling from Italy. I put them in with the shrimp and let the soup simmer for about 30 minutes, stirring occasionally. 

Once the gnocchi is cooked (pull one out and taste it) the soup's ready! Traditionally, it is garnished with parsley and an optional dollop of sour cream.

I've got to say that without a doubt this was the absolute best seafood soup I have ever tasted. It was hard to believe that so few ingredients and such a simple process yielded such a fabulous soup. This will be a standard soup in the house from now on. I know now why it is so famous in Scandinavia! 

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Topic: Bergen Fish Soup Posted: 15 February 2010 at 06:06
	NOTE - For the full recipe and supplemental discussion on this soup, click here: http://foodsoftheworld.activeboards.net/bergensk-fiskesuppe_topic3216.html Probably the most famous soup of Scandinavia has to be Norway's Bergen fish soup, named after the town with the same name. Thanks to a Scandinavian book Ron sent me - part of the Foods Of The World series - I learned of it and made it this weekend. It is almost ridiculously simple to make; however, key steps must be taken to ensure that the soup comes out as intended. There is so little to this, almost no spices and only a few vegetables - it seems impossible to result in such a feast, but it does. You need to start with 2 pounds of whole fish for the stock, which will form the foundation of the soup; of course, I didn't have any Scandinavian fish, so in this case Tilapia worked fine, along with the carrots, potato, celery, parsnips, the single leek and onion that went into the making of the base stock. Put the fish in a pot of cold water and bring to a boil, then add the chopped veggies for the stock, onion skins included. Also add bay leaves and a teaspoon of whole black peppercorns. Reduce heat to a low boil and simmer this way for about an hour. Then strain the stock through a colander and discard the mass. Bring the stock to a boil, reduce heat the somewhat and then reduce liquid to about 1 1/2 to 2 quarts, no more. Once this is done, add 2 finely-chopped carrots, 1 finely-chopped parsnip, 1 thinly-sliced leek - white part only - and 1 pound of fish fillets. I was able to find a one-pound package of cod, so in it went, with a teaspoon of salt, a scant tablespoon of sugar and 3 small beef boullion cubes - as is the style in Bergen - which give the soup it's unique taste. Bring to a boil, then reduce heat to simmer and cook uncovered for about 15 minutes. Meanwhile, whisk 2 egg yolks in a bowl. Add 1/2 cup of hot stock - a tablespoon at a time - while whisking. Go easy, you don't want the yolks to set. Once this is done, return that liquid into the stock, one tablespoon at a time. While whisking it in, be careful that the soup does not boil. It should simmer only, as boiling will set the yolks into a curdled mess. In Norway, they add shrimp to Bergen soup for special occasions. This was our Valentine's Day meal, so I added 1 pound of peeled and de-veined large shrimp. Bergen soup also calls for fish dumplings to be put in at this point; however, since I had none of those, I used gnocchi, which is essentially a potato-flour dumpling from Italy. I put them in with the shrimp and let the soup simmer for about 30 minutes, stirring occasionally. Once the gnocchi is cooked (pull one out and taste it) the soup's ready! Traditionally, it is garnished with parsley and an optional dollop of sour cream. I've got to say that without a doubt this was the absolute best seafood soup I have ever tasted. It was hard to believe that so few ingredients and such a simple process yielded such a fabulous soup. This will be a standard soup in the house from now on. I know now why it is so famous in Scandinavia!

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 15 February 2013 at 15:28
	This sounds very much like a traditional fish soup on the northern coast of Iberia ... I like this, and as u know I can buy fresh shellfish and fresh fish to combine ... Think I shall give it a shot ... of course, I shall take fotos ... and provide the names of the fish and shellfish I employ in English and Spanish ... You can buy fish bouillon in a small box, at any local supermarket or Walmart --- or prepare a fish stock ... with frozen cod or frozen fish available ... We could replace gnocchi with day-old bread croutòns which for me would work truly nicely ... Kind regards, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 15 February 2013 at 15:37
	Hi, Margi - I've been wanting to make this, but am afraid that seasonal foods are simply not a focus in our area, which relies nearly entirely on foods that are "trucked in" from who-knows-where. Usually, this only affects produce, but it also does have some effect on other things that people in more populated regions take for granted. I did look for fish bouillon while I was shopping in Havre (it was at Walmart), but they didn't have any on the shelves, and I've never seen it there; Havre does have a grocery chain called IGA also, but I wasn't able to stop in there, and chances are that they didn't have it either. Fish bouillon would be considered a fairly unusual item here. I suppose I could have bought frozen cod fillets and made stock out of that, but I wanted whole, cleaned fish - heads, skins, bones etc. - in order to get some of those extra, wonderful properties that a true stock provides; however, none were available that day. Now that Lent is in full swing, I should be able to find some whole, gutted fish; or, if all else fails, I will be fishing again soon in the spring, and will be able to provide my own. This beautiful Scandinavian recipe does call to my Nordic bones; even though it is Norweigan, I would not be surprised if it also would find a very happy home in Sweden!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 15 February 2013 at 15:48
	Tas, Sorry and I do understand ur dilemmas in Montana, regarding seasonal food products and ocean fish or shellfish especially; I would be a lunatic !!! However, think of this; you have fabulous fresh slaughtered Beef !!! Thus, you certainly make some beautiful Beef and Vension meals ... amongst other meats and poultry ,,, I could send a box of fish bouillon, however, it would cost more than the little box of 12 or 24; about 1 Euro ... ( $1.50 or $2.00 USD ) and 10 Euros to mail to Montana AIRMAIL SPECIAL !!! So, the next question is; who lives on west coast, which is much closer to you; that would be so kind to send a box of fish bouillon cubes to you ??? Then, it is time to go fishing; and spring is only 4 weeks away ... So, fishing ... Scandinavian waters, are stocked with: Norwegian Salmon, a fish very similar to Cod that begins with a " S " ( Scrod I believe ) and arenques which are Herrings ... I could prepare with fresh cod, and fresh salmon from Asturias ... and add some Seasonal shrimp ... This would provide some nice blend ... I have some shrimp shells and fish stock as well ( cod from fresh cod ) ... Have to research Scandinavian fish varieties --- fish migrate in schools up north when it is warm or go north to find colder waters ... Hake likes cold waters ( merluza ). Kindest. Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 15 February 2013 at 17:17
	Hi, Margi - Yes, Montana beef really is among the best! Your post reminded me that I do, after all, have internet ~ lol ~ so, I did a little looking and found a site called http://www.iherb.com. There, found this: http://www.iherb.com/Better-Than-Bouillon-Superior-Touch-Fish-Base-8-oz-227-g/31934 The price was pretty nice; only slightly more than I pay for the beef and chicken versions that are available locally. The shipping was 4$, which is reasonable, I guess, so I ordered some. I still plan to make the home-made fish stock at the first opportunity for this special project (I even have some shrimp shells in the freezer to supplement it!), but this concentrated fish base in a jar will be a convenient and readibly-available substitute for any time that I might want fish stock and not have any whole fish available. Spring, 4 weeks away ~ lol, that's what the calendar says, but Montana says it will be probably 6 weeks later than that! Just remember, if you make this, you must put on your Viking helmet and be a Scandinavian in order to experience it the way it is meant to be! Travel to Norway in your kitchen, Margi!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 16 February 2013 at 00:09
	Tas, See ... problem solved ... The Viking Woman drawing is phenomenal awesome ... My Mom had an aunt that married a Swede and when we arrived in Europe in 1992; we had gone to Stockholm to see her. She was a very elegant woman. I recall the wonderful Smorgsbord buffets with all the smoked and marinated fresh fish and shellfish. We had eaten at a restaurant that was refurbished and renovated on an old Battleship ... It was quite amazing ... We had also taken a trip to the amazing rural lands that encompass this country. Several years later we took a trip to Oslo, Bergen, the fishing villages and a small cruise to the Fjords ... During a trip to Hamburg, Germany; Bremen and Emden, where they produce the Volkwagon; I have a lady friend Renata who lives in Emden ... she and her husband and us, went to Borkum, a group of islands off coast of Emden ... Lovely ... and then, we headed to Copenhagen and Christiansborg ... At that time, Restaurant Noma, was not the best Michelin Restaurant voted number one by the London Restaurant Magazine ... Noma had not been created yet ... Copenhagen is quite a gastro paradise at the moment ... For me on a personal note, we preferred Stockholm ... Absolutely lovely people and city; and it was summer, and the midnight sun is quite amazing ... It gets dark at 17.00 hours we were told during the autumn and winter ... According to the Swedish and Norwegian Fish Councils and Wiki Pedia; the following fish are quite common: Salmon Anguilliforms = Eels Atlantic Cod Pike Perch Makerall Sharks Lampreys Flat Fish Alfonsino ( Bream ... similar to Besugo which is Sea Bream in northern Iberian Waters ) Hake The Herring They also possess an enormous variety of river and lake fish varieties as you can see from the list. Haddock, Whiting and Dragonet are also common varieties. So, with this in mind; fresh Cod and Hake would be most available here in Madrid ... And Norwegian Salmon or Asturian Salmon ... Besugo or its family member Alfonsino is not in season here any longer; only December, which is why the Basques and Riojans prepare it baked in oven on potato bed on the eve of the 24th of December ... Very lovely white delicate fish ... The Swedish Islands called the Weather Islands and the region of Lyngö and Väderöarna are famous for their fresh catch of the day ... Kind regards, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 16 February 2013 at 05:22
	I suppose I could have bought frozen cod fillets and made stock out of that One thing to look for, Ron, is clam juice or clam broth. It is surprisingly available, in bottles and cans, in places that otherwise do not carry many of the off-beat ingredients we look for. Basic stock is made by diluting the clam juice half and half with water; or, in some cases, white wine. The Better Than Bouillion brand base isn't bad, except for the salt content. Sodium level is 590 mg per serving---or about 25% of adult daily need.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 16 February 2013 at 09:02
	Good idea, Brook, as you are quite correct about the salt content of bouillon.
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 16 February 2013 at 09:09
	Sorry, Ron, but I can't read the changes. Scrolling up, my cursor just seems to lock-on to the Viking girl. How'd you talk the beautiful and vivacious Mrs Tas into wearing that helmet?

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 16 February 2013 at 09:22
	Well, that's a secret - but I can tell you it was quite a feat; as a Slovak, she initially resisted, but with a little Nordic charm - supplied by yours truly - anything is possible!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 16 February 2013 at 09:47
	Tas & Brook, We truly enjoyed the humorous conversation between the two of you regarding, the Viking Goddess above ... Had a few good chuckles too ... Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 16 February 2013 at 10:00
	We aim to please, Margi - As you can see in the notes above, this soup is Norwegian to the core, with no significant herb or spice presence and relying on the fish and vegetables to provide a wonderful experience. I really want to make this sometime soon. I think soup croutons might like a great alternative for this - if I don't find a reliable recipe for fish dumplings, I might use them ~ On another note, I also want to give a quick vote of confidence to the good folks at www.iherb.com; they had my order processed and shipped - late on a Friday afternoon - within an hour or so of my ordering it, complete with confirmation, tracking number etc. It's hard to beat service like that, especially considering that this is simply a small, insignificant order from some guy in the middle of nowhere - I'm impressed!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 16 February 2013 at 14:40
	Brook. These fish balls sound like a good idea ... alot better than gnocchi and forget dumplings; not really my taste profile ... The currants certainly give it a Scandinavian flair too ... they have many forests with vast berry varieties ... I truly like staying with the fish texture idea very much and the fresh dill which is also very Scandinavian ! Thanks for the feedback and input. HAVE NICE WKEND. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 17 February 2013 at 18:01
	Brook, I'm thinking of something similar; the Norwegians make something called fiskepudding; with a couple of extra steps, it becomes fiskefarse; which is prepared as dumplings. Time'Life's accompanying spiral bound supplement book forScandinavia has this recipe,and I'm expecting delivery soon; but in the meantime there is this, from about.com: http://goscandinavia.about.com/od/restaurantsdining/ss/recipefiskepudd.htm
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 17 February 2013 at 18:10
	I've got a couple of similar recipes in my files, Ron. Didn't know you could convert it to dumplings, though. That might be the way for you to go.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 17 February 2013 at 18:13
	Worthy of note is the etmology in play here: fiskefarse = minced fish ---> farse ---> force---> forcemeat ~ surely a connection reaching back and crossing boundaries.... Interestingly, as I was reviewing the recipe, it seemed very familiar to me; I did some searching, and - sure enough - it is very similar, in ingredients and in method, to Gentse waterzooi: http://foodsoftheworld.activeboards.net/gentse-waterzooi_topic2103.html In Chris's post, he makes it with chicken; however, waterzooi was originally made with river fish - surely there are connections between that excellent stew, and this one ~ So, I will prepare this Noweigan dish as soon as I am able to, and then I will endeavour to make waterzooi sometime this spring, when I do some fishing in our beautiful fresh Montana waters.
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 17 February 2013 at 18:26
	I would say you're right.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 19 February 2013 at 10:38
	Tas, The Norwegians are fish and shellfish PURISTS ... Why disguise such a wonder of divinity ?? Sounds like a lovely fish soup --- Salt cod, and fresh cod are in season here --- so this is a great time for me to prepare this; fresh cod !!! I need to re-read the recipe and the historical feature; and digest this ... Great article feature --- Thanks for posting. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 08 April 2013 at 11:35
	I was finally able to make this - and loved it! I posted full details and pictorial here: http://foodsoftheworld.activeboards.net/bergensk-fiskesuppe_topic3216.html Take a look - perhaps you will be inspired to try it!
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