Bergens fiskesuppe(bergen fish soup)

 
                   BERGENS FISKESUPPE (BERGEN FISH SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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 & 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 extract 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.
  
 
 
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