📝 Ingredients
🐟 For the Soup:
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White fish fillets (cod, haddock, or pollock) – 300 g (boneless, skinless, cubed)
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Fish stock or seafood broth – 1 liter
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Carrot – 1, finely julienned
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Leek – 1, thinly sliced
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Celery – 1 stalk, chopped
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Butter – 2 tbsp
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All-purpose flour – 2 tbsp
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Heavy cream – 200 ml
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Egg yolk – 1 (optional, for richness)
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Salt & white pepper – to taste
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Lemon juice – 1 tbsp
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Fresh dill or parsley – chopped, for garnish
🍳 Instructions
1. Make a Roux Base:
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In a large pot, melt butter over medium heat.
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Stir in flour to make a smooth paste.
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Slowly whisk in the fish stock to avoid lumps and bring to a gentle simmer.
2. Add Vegetables:
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Add carrots, leek, and celery.
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Simmer for about 10–12 minutes or until vegetables are tender.
3. Add Fish:
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Gently add cubed fish into the soup.
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Simmer for 5–6 minutes, until the fish is cooked through and flakes easily.
4. Finish the Soup:
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Stir in cream and heat through without boiling.
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For added richness, whisk egg yolk in a small bowl and temper it by adding a few spoonfuls of hot soup, then stir back into the pot (optional).
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Add lemon juice, salt, and white pepper to taste.
5. Garnish and Serve:
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Ladle into bowls, garnish with fresh dill or parsley.
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Serve with dark rye bread or crusty baguette.
🐠 Tips & Variations:
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You can add shrimps or mussels for extra seafood flavor.
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Use a combination of milk and cream if you prefer a lighter version.
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For authentic taste, prepare using homemade fish stock from fish heads and bones.
🇳🇴 Why It's Special
Bergen Fish Soup is more than a dish—it's a taste of Norwegian coastal culture. With its mild spices, velvety texture, and focus on freshness, it represents the best of Scandinavian comfort food.
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