Bergensk Fiskesuppe (Bergen Creamy Fish Soup)

Method

1. 1

   Melt the butter in a large pot and sweat the carrot, celery and leek until softened, about 5 minutes.

2. 2

   Stir in the flour and cook 1 minute to lose its raw taste.

3. 3

   Whisk in the fish stock gradually to avoid lumps, then add the diced potato and simmer until just tender, about 12 minutes.

4. 4

   Slide in the cod and salmon and poach gently 5 minutes, then add the shrimp for the final 2 minutes.

   💡 Keep the soup at a bare simmer once the fish is in — a hard boil breaks it into shreds.

5. 5

   Whisk the egg yolks into the cream, then temper with a ladle of the hot soup before stirring the mixture back into the pot off the heat.

6. 6

   Warm through gently without boiling; season with lemon juice and salt.

7. 7

   Ladle into bowls and scatter with fresh dill.