Dishes · A classic of Nordic and Baltic rye · Bergen
Bergensk fiskesuppe
A pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.
What makes it bergensk fiskesuppe
- A stock of white-fish bones.
- Carrot, parsnip, leek and celeriac, cut small.
- Cream or egg yolk to thicken; a little vinegar and sugar to finish.
Where it comes from
Bergen, on Norway's west coast, was for centuries a Hanseatic port trading the dried and salted fish of the north, and it's still a city of fish. Its soup is creamy and mild, built on a stock of white-fish bones.
The Bergen touch is a little vinegar and sugar at the end, and in the older way egg yolks to thicken — sweet, sour and rich at once.
How it varies
- With fish balls
- Fiskeboller, soft balls of pounded fish, simmered in the soup.
- With salmon or prawns
- Richer restaurant versions.
Be the first here
Start your own bergensk fiskesuppeNo one here has made bergensk fiskesuppe yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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