Bergensk Fiskesuppe – Bergen Fish Soup with Fish Dumplings

Bergen fish soup is a velvety mix of cream, fish, and root vegetables that is lifted with sugar and vinegar. The trick with this soup is to taste as you go along to get the right balance of sweetness and sourness.

Bergensk Fiskesuppe - Bergen Fish Soup with Fish Dumplings
Cuisine: Northern European
Recipe type: Soup
  • 3 litres fish stock
  • 4 carrots, cut into 2 cm sticks
  • 1 large celeriac, peeled and cut into 2 cm sticks
  • 2 small parsnips, peeled and cut into 2 cm sticks
  • 2 stalks celery, cut into 2 cm sticks
  • 1 - 2 tablespoons all-purpose flour, for thickening
  • 1 cup heavy cream
  • 2 tablespoons sugar, or to taste
  • ¼ cup red wine vinegar, or to taste
  • salt, to taste
  • 750 g mixed fish fillets, cut into 5 cm chunks
For the fish dumplings
  • 225 g cod fillet (skin and bones removed)
  • 1 small egg
  • 1 tablespoon flour
  • salt and white pepper, to taste
  • chopped fresh chives or parsley, for garnish (optional)
  1. Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
  2. Whisk the flour with the cream in a small bowl and add to the soup. Bring to a boil.
  3. Add the sugar and vinegar to taste (the soup should have a subtle sweet-and-sour flavour).
  4. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked.
  5. Pour the soup into bowls, dividing the fish and dumplings evenly. Garnish with chopped chives. Serve immediately.
For the fish dumplings
  1. Process all of the ingredients in a food processor until smooth.
  2. Form the mixture into small dumplings and add to the soup at step 4 above
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