Fish soup from Bergen

Ingredients for 4 servings:

• 2 onions
• 200 g carrot(s)
• 1 potato(s)
• 1 piece(s) celeriac, approx. 100 – 150 g
• 1 stalk(s) Celery
• 1 stalk(s) leek
• 1 liter fish broth (recipe below)
• 600 g fish (cod, haddock, halibut, salmon)
• ½ lemon(s), juice
• 3 egg yolks
• 125 ml sour cream
• 125 ml sweet cream
• Salt and pepper, white
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Bergen fish soup

Chop the onion. Dice the carrots, potatoes, and celery, and thinly slice the leeks and celery. Cook everything in the fish broth for about 12 minutes. Sprinkle the prepared, washed, and boned fish with lemon juice, season with salt, cut into pieces, and add to the fish broth with the vegetables. Let the fish simmer for another 12 minutes at low heat. Whisk the egg yolks with the sweet and sour cream and half a cup of fish broth and add to the soup, but do not let it boil. Season with salt and pepper, sprinkle with chopped parsley, and serve. Basic recipe for fish broth: https://www.chefkoch.de/rezepte/291851108312634/Fischbruehe.html