📝 About This Recipe
Hailing from the rain-swept coastal city of Bergen, this legendary Norwegian fish soup is a masterpiece of balance, blending a rich, velvety cream base with a distinctively bright, sour-sweet finish. Unlike its rustic counterparts, the Bergen-style soup is known for its elegant texture, delicate fish quenelles, and thin ribbons of root vegetables that mimic the movement of the sea. It is a comforting yet sophisticated bowl that captures the very essence of Norway's deep-blue heritage.
🥗 Ingredients
The Stock Base
- 1.5 liters Fish stock (High quality, preferably homemade from white fish bones)
- 200 ml Water (To adjust consistency)
The Roux and Liaison
- 3 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 300 ml Heavy cream (Sæterrømme or double cream) (High fat content is essential for stability)
- 2 large Egg yolks (For the traditional 'liaison' thickening)
Fresh Seafood
- 400 grams Cod or Haddock fillet (Skinless, cut into 2cm cubes)
- 200 grams Salmon fillet (Skinless, cut into 2cm cubes)
- 150 grams Small fish cakes (Fiskeboller) (Authentic Bergen style uses small quenelles)
Vegetables and Aromatics
- 2 medium Carrots (Peeled and cut into matchsticks (julienne))
- 100 grams Celery root (Celeriac) (Peeled and cut into matchsticks)
- 1 small Leek (White and light green part only, finely sliced)
The Signature Finish
- 2-3 tablespoons White wine vinegar (Adjust to taste for the characteristic tang)
- 1-2 teaspoons Granulated sugar (To balance the acidity)
- 1 bunch Fresh chives (Finely chopped)
- to taste Salt and white pepper (White pepper keeps the soup pristine)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Ensure the carrots and celery root are cut into uniform, thin matchsticks (julienne) so they cook quickly and look elegant in the broth.
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2
In a large, heavy-bottomed pot, melt the butter over medium heat. Once foaming, whisk in the flour to create a light roux. Cook for 1-2 minutes without letting it brown.
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3
Gradually pour in the fish stock, one ladle at a time, whisking constantly to ensure a perfectly smooth, lump-free base.
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4
Bring the stock to a gentle simmer and let it cook for about 10 minutes. This removes the raw flour taste and develops the body of the soup.
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5
Add the julienned carrots and celery root to the pot. Simmer for 3-4 minutes until they are just starting to soften but still retain a slight 'bite'.
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6
In a separate small bowl, whisk together the heavy cream and the two egg yolks. This is the 'liaison' that gives the soup its famous Bergen richness.
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7
Tempering the liaison: Take a ladle of the hot soup and slowly whisk it into the cream/egg mixture. This prevents the eggs from scrambling when added to the pot.
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8
Reduce the heat to low (do not let it boil again). Stir the tempered cream mixture back into the main pot. The soup will become thick, glossy, and pale.
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9
Add the vinegar and sugar. Taste the broth; it should have a sophisticated sweet-and-sour profile. Adjust with more vinegar or sugar as needed.
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10
Gently fold in the fish cubes and the fish cakes. Let them poach in the hot liquid for 3-5 minutes. The fish is done when the cod flakes easily with a fork.
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11
Add the sliced leeks during the last 2 minutes of poaching to keep them bright green and tender.
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12
Final Seasoning: Season with salt and white pepper. Be generous with the salt as it brings out the sweetness of the seafood.
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13
Ladle the steaming soup into warm bowls, ensuring everyone gets a mix of salmon, white fish, and vegetables. Garnish heavily with fresh chives.
💡 Chef's Tips
Never let the soup boil after adding the egg yolks and cream, or it may curdle and lose its silky texture. If you can't find Norwegian fish cakes, you can make small quenelles from a simple fish farce or omit them and add extra fresh fish. Use white pepper instead of black pepper to maintain the beautiful, ivory-white aesthetic of the soup. For an even deeper flavor, use a mix of shrimp shells and fish bones if making your own stock. If the soup feels too thick, thin it with a splash of water or more stock before serving.
🍽️ Serving Suggestions
Serve with thick slices of fresh sourdough bread and high-quality salted Norwegian butter. A crisp, dry white wine like a Riesling or Chablis cuts beautifully through the creamy base. For a luxury version, top each bowl with a few cold-water shrimp or a spoonful of bleak roe just before serving. Pair with a side of flatbrød (traditional Norwegian flatbread) for an authentic textural contrast. A light, chilled pilsner is the traditional local beverage choice in Bergen.