Friday, February 24, 2012

Norway: Bergens Fiskesuppe (Fish Soup from Bergen)

about 700 ml veal broth (see Tilliliha - Finnish Dill Meat)
1 bottle (240 ml) clam juice
125 ml white wine
1 celery stalk, finely chopped
1 carrot, finely chopped
1 small parsnip, finely chopped
1 small onion, finely chopped
2 tbsp (or more) corn starch, dissolved in equal amount of water
300 g (3/4 pound) fish fillet, cubed (e.g. salmon, cod, pollack, halibut, tilapia, or other)
1-2 tbsp fresh chopped parsley
1-2 tbsp fresh chopped chives
1-2 tbsp vinegar
(light) sour cream, for serving

Place broth, clam juice, white wine, and all vegetables in a pot. Season with salt and pepper. Bring to a boil and simmer for 15-20 minutes until vegetables are soft. Puree the soup. Bring to a simmer and add the starch, stirring, until soup has thickened. Add the fish and herbs and simmer for 3-5 minutes, stirring often, until the fish is just done. Season with vinegar, salt, and pepper. Serve in bowls with a dollop of sour cream.

(adapted from: "Norwegisch kochen" by Alexander Pöche and Susanne Schöer
                        "Stern" Magazin
                        "Recipes: The Cooking of Scandinavia" from Time Life's "Foods of the World" series
                        "Die Hundert besten Rezepte aus aller Welt - Kochen" by Christian Teubner)

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