Fish soup from Bergen

Ingredients for 4 servings:

• 750 g fish waste (heads, bones, etc.)
• 3 liters of water
• 1 tsp salt
• 1 onion(s)
• 1 bay leaf
• 6 peppercorns
• 1 bunch of soup vegetables
• 3 carrots
• 1 large potato(s)
• 500 g fish (halibut, cod or haddock) without bones, in one piece
• 1 stalk(s) leek
• 2 egg yolks
• Salt
• 1 tsp lemon juice
• pepper
• Sugar
• 4 tbsp parsley, chopped
• 6 tbsp cream, firm sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bergen’s fish soup

Bring the fish scraps, water, salt, onion, and spices to a boil, skim off the skims, and simmer for about 40 minutes. After 20 minutes, add the vegetables and parsley. Remove the carrots, pour the fish stock through a fine sieve, and press the vegetables firmly with a spoon. Pour the stock back in and let it reduce slightly. Add the fish and leek rings and cook for about 15 minutes. Remove the fish and add the carrot pieces. Blend the stock with egg yolk and season to taste. Cut the fish into thin pieces and reheat in the soup. Stir in the parsley and cream before serving.