Ingredients with Measurements:
- 1 lb haddock fillets, skin removed and cut into bite-sized pieces
- 2 cups fish stock
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the fish stock, heavy cream, whole milk, bay leaf, and thyme. Bring to a simmer and let cook for 10 minutes.
3. Add the sliced carrots and haddock to the pot. Let cook for an additional 10 minutes or until the fish is cooked through and the carrots are tender.
4. Remove the bay leaf from the pot. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Simmer
Serving size:
4 servings
Nutritional information:
Calories: 342
Fat: 23g
Carbohydrates: 10g
Protein: 24g
Substitutions for ingredients:
- Haddock can be substituted with any white fish such as cod or halibut.
- Fish stock can be substituted with vegetable or chicken stock.
- Heavy cream can be substituted with half and half or coconut milk for a dairy-free option.
Variations:
- Add other vegetables such as potatoes or celery.
- Use different herbs such as dill or parsley.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Be careful not to overcook the fish or it will become tough and rubbery.
- Use a high-quality fish stock for the best flavor.
- For a thicker soup, add a roux made from equal parts butter and flour.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread or crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
If the soup is too thin, add a roux made from equal parts butter and flour to thicken it up.
Food safety advice:
Make sure the fish is cooked through and reaches an internal temperature of 145°F to prevent foodborne illness.
Food history:
Bergen fish soup is a traditional Norwegian dish that originated in the city of Bergen, which is known for its fishing industry.
Flavor profiles:
Creamy, savory, and slightly sweet from the carrots.
Serving suggestions:
Serve as a main course with crusty bread or as a starter to a larger meal.
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Region: Norwegian