Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 4 cups fish stock
- 2 cups water
- 2 cups potatoes, peeled and diced
- 2 cups cabbage, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the flour and stir until it forms a paste. Cook for 1-2 minutes.
3. Slowly pour in the fish stock and water, stirring constantly to prevent lumps.
4. Add the potatoes, cabbage, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
5. Add the fish and cook for an additional 5-7 minutes or until the fish is cooked through.
6. Remove the bay leaf and stir in the heavy cream.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used instead of the specified fish fillets.
- Chicken or vegetable stock can be used instead of fish stock.
- Kale or spinach can be used instead of cabbage.
Variations:
- Add shrimp or mussels to the soup for a seafood medley.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add a squeeze of lemon juice for a bright, citrusy flavor.
Tips and tricks:
- Use fresh fish for the best flavor.
- Don't overcook the fish or it will become tough and rubbery.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or stock to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Bergen Fish Soup is a traditional Norwegian dish that originated in the coastal city of Bergen.
Flavor profiles:
- Savory, creamy, and slightly sweet.
Serving suggestions:
- Serve hot with crusty bread and a green salad for a complete meal.
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Region: Norwegian