Bergensk Fiskesuppe
A velvety Bergen fish soup — sweet root vegetables, white fish and shellfish in a lightly soured cream broth.
Cultural Context & History
Bergen's fish soup is a product of the city's Hanseatic trading past, where German merchants and Norwegian fishermen shaped a cuisine of thrift and richness. Its faintly sweet-sour edge — from a splash of vinegar and sugar — is the fingerprint of the western coast.
Ingredients
- 400 g firm white fish (cod or halibut)
- 150 g peeled shrimp
- 1 litre good fish stock
- 2 carrots, finely diced
- 1 leek, sliced
- 200 ml double cream
- 1 egg yolk
- 1 tbsp white wine vinegar, 1 tsp sugar, chives to finish
Recommended Tools
- Heavy-based soup potGentle, even heat protects the cream from curdling.
- Fine mesh skimmerLifts poached fish out intact.
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Step-by-Step Instructions
- 1
Simmer the diced carrot and leek in the fish stock until just tender.
- 2
Temper the cream with the egg yolk, then stir into the gently simmering stock — do not boil.
- 3
Balance with vinegar and sugar until the broth tastes bright but rounded.
- 4
Slip in the fish, poach for three minutes, add the shrimp to warm through, and finish with chives.
Chef's Tip
Keep the soup below a simmer once the cream and yolk go in, or the broth will split and lose its silk.
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