---
title: Bergensk Fiskesuppe (Bergen Creamy Fish Soup)
servings: 4
prep time: 20 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/bergensk-fiskesuppe-fish-soup
---

Gather @cod fillet{300%g}, @salmon fillet{200%g}, @all-purpose flour{2%tbsp}, @heavy cream{200%ml} and @egg yolk{2}.

Melt the @butter{30%g} in a large pot and sweat the @carrot{2}, @celery{1%stalk} and @leek{1} until softened, about 5 minutes. ~{5%minutes}

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

Whisk in the @fish stock{1%l} gradually to avoid lumps, then add the diced @potato{300%g} and simmer until just tender, about 12 minutes. ~{12%minutes}

Slide in the cod and salmon and poach gently 5 minutes, then add the @shrimp{150%g} for the final 2 minutes. ~{7%minutes}

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.

Warm through gently without boiling; season with @lemon{1} juice and salt.

Ladle into bowls and scatter with @fresh dill{0.5%bunch}.