Bergen Fish Soup with Cod and Spinach Recipe

Ingredients with Measurements:
- 1 lb cod fillet, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups fish stock
- 1 cup heavy cream
- 1 cup white wine
- 2 cups fresh spinach, chopped
- 2 tbsp fresh dill, chopped
- Salt and pepper, to taste

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the fish stock, white wine, and cod pieces to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the cod is cooked through.
3. Remove the cod pieces from the pot and set aside.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and add the heavy cream, chopped spinach, and fresh dill. Simmer for an additional 5-10 minutes until the spinach is wilted and the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve hot with the reserved cod pieces on top.


Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 8g
Protein: 25g

Substitutions for ingredients:
- Any white fish can be used in place of cod.
- Vegetable stock can be used in place of fish stock.
- Baby spinach can be used in place of fresh spinach.

Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use coconut milk in place of heavy cream for a dairy-free option.
- Add a pinch of cayenne pepper for a spicy kick.

Tips and tricks:
- Be sure to chop the spinach finely so it wilts easily in the soup.
- Use fresh dill for the best flavor.
- Serve with crusty bread for dipping.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.

Presentation ideas:
Serve in individual bowls with a sprig of fresh dill on top.

Garnishes:
Fresh dill, chopped chives, or a dollop of sour cream.

Pairings:
Crusty bread, white wine, or a light salad.

Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.

Troubleshooting advice:
If the soup is too thick, add more fish stock or water to thin it out.

Food safety advice:
Be sure to cook the cod thoroughly to avoid any foodborne illnesses.

Food history:
Bergen fish soup is a traditional Norwegian dish that originated in the coastal city of Bergen.

Flavor profiles:
Creamy, savory, and slightly sweet.

Serving suggestions:
Serve hot with crusty bread for dipping.

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Region: Norwegian

Taste: Savory, Tangy, Herbal, Fishy, Aromatic