Bergens Fiskesuppe (Bergen Fish Soup)

Ingredients:

For the Fish Stock:
40g parsnips, chopped
80g carrots, coarsely chopped
1 potato, peeled and chopped
1 tsp salt
6 black peppercorns
1 tbsp parsley stems, chopped
1 bayleaf
3 celery sticks (with leaves) chopped
1kg fish trimmings (heads, bones, etc) washed
4l water

For the Soup:
70g carrots, finely chopped
40g parsnips, finely chopped
500g boneless fish (halibut, cod or haddock) in a single fillet
70g leeks, white part only, finely chopped
2 egg yolks
salt and freshly-ground black pepper, to taste
3 tbsp parsley, finely chopped
6 tbsp sour cream

Method:

Begin with the fish stock. Combine all the ingredients in a large pan. Bring the mixture to a boil, reduce to a low simmer, partially cover and cook over low heat for about 35 minutes. After this time, take off the heat then strain the stock through a fine-meshed sieve into a large bowl (press down on the solids to extract as much liquid as possible).

Clean the pan then pour the strained stock back in. Bring to a boil and reduce to about 1.5l (about 20 minutes). Take off the heat then pass through a fine-meshed sieve lined with a double layer of cheesecloth. Clean the pan and pour the stock back into it.

Add the carrots, parsnips and the fish. Bring to a boil then reduce the heat to a simmer and cook, uncovered for 10 minutes. Add the leeks at this point and simmer for 2 minutes more.

Take off the heat and carefully remove the fish. Set this aside to keep warm. In a bowl, beat the egg yolks. Add two ladlefuls of the hot stock, beating to temper the eggs. Pour this mixture back into the pan, whisking it in as a steady stream. Flake the fish with a fork then stir into the stock. Season to taste with salt and black pepper.

Place back on the hot and re-heat gently until thickened and warmed through (but do not boil, or it will curdle). Divide the soup between six warmed soup bowls. Sprinkle with chopped parsley and a dollop of sour cream then serve.