Ingredients with Measurements:
- 1 lb. mixed fish fillets (such as cod, haddock, and salmon), cut into chunks
- 1 lb. mussels, scrubbed and debearded
- 4 slices bacon, diced
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 4 cups fish stock
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. In the same pot, add the chopped onion, carrots, celery, garlic, and bay leaf. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the fish stock and bring to a boil. Reduce heat to low and simmer for 10-15 minutes.
4. Add the fish chunks and mussels to the pot. Cover and cook for 5-7 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that do not open.
5. Remove the bay leaf and use a ladle to transfer about half of the soup to a blender. Puree until smooth and return to the pot.
6. Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
7. Serve hot, garnished with the crispy bacon.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking bacon and vegetables, low heat for simmering soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 385
Fat: 21g
Carbohydrates: 14g
Protein: 35g
Sodium: 890mg
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of heavy cream, you can use coconut milk or half-and-half.
- Instead of mussels, you can use clams or shrimp.
- Instead of bacon, you can use pancetta or prosciutto.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra heartiness.
- Use different types of fish or seafood, such as scallops or crab.
- Add a splash of white wine or sherry to the soup for extra flavor.
Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Use a variety of fish fillets for a more complex flavor.
- Serve with crusty bread for dipping in the soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve soup in individual bowls, garnished with a sprinkle of chopped parsley and a few pieces of crispy bacon.
Garnishes:
Chopped parsley, crispy bacon, croutons, grated Parmesan cheese.
Pairings:
Crusty bread, white wine, salad.
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad.
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water to thin it out.
- If the soup is too thin, puree more of it in the blender to thicken it up.
Food safety advice:
Make sure to discard any mussels that do not open during cooking.
Food history:
Bergen fish soup is a traditional Norwegian dish that originated in the coastal city of Bergen. It typically includes a variety of fish and seafood, as well as root vegetables and cream.
Flavor profiles:
Creamy, savory, briny, smoky.
Serving suggestions:
Serve hot with crusty bread for dipping in the soup.
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Region: Norwegian