Sea bream simmered in soy and ginger (Tai no nitsuke)
30 min · 466 calories
Back to recipes
Share
Add to plan
Save
Bergen fish soup (bergensk fiskesuppe)
Bergen's mild, creamy-white soup full of vegetables, cod and salmon, sharpened with a splash of vinegar and served with rye bread: a meal in a bowl.
50 min
in total
4
people
707
calories per serving
In one serving
- 54 g
- Protein
- 68 g
- Carbs
- 22 g
- Fat
Is this dish right for you?
Weight loss, diabetes, high blood pressure, cholesterol: tell us what applies to you and we’ll check this dish.
Free, no account needed
Ingredients
4
- 400 gAtlantic cod
- 200 gSalmon
- 1,000 mlFish stock
- 400 mlSemi-skimmed milk
- 100 gSour cream
- 250 gCarrot
- 200 gCeleriac
- 1 pcLeek
- 500 gPotato
- 25 gFlour
- 15 gButter
- 1 tspVinegar
- 15 gChives fresh
- 160 gRye and wheat bread
Allergens
fishmilkcelerygluten
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Dice the carrots, celeriac, leek and potatoes small and simmer them in the fish stock for 12 minutes.
Whisk the flour into the milk, add to the soup with the butter and stir 5 minutes until it thickens.
Add the fish in cubes and poach 4 minutes without boiling. Stir in the sour cream and vinegar, scatter with chives and serve with the bread.
Chef's tips
- •Don't let it boil once the fish is in, so the pieces stay whole.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
