Name: Bergen Fish Soup
Yield: Makes 10 servings
Ingredients: 3 quarts fish stock (see Tips, below); 4 carrots, cut into 1-inch by 1/4-inch sticks; 1 large celeriac, peeled and cut into 1-inch by 1/4-inch sticks; 2 small parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks; 2 celery stalks, chopped; 1 to 2 tablespoons all-purpose flour for thickening (optional); 1 cup heavy (whipping) cream; 2 tablespoons sugar; 1/4 cup good red wine vinegar, or to taste; 1/2 cup salted veal stock (optional); Fine sea salt; 1 1/2 pounds mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks; 1 recipe Fish Dumplings; 3 large egg yolks; One 8-ounce container sour cream; Chopped fresh chives for garnish (optional)

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking._Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

There are different, equally authentic ways of making this soup. The big schism is between those who like to thicken the soup with a combination of flour and cream, so it becomes like a chowder, and those who prefer it thin. I think it is easier to appreciate the unique sweet-and-sour freshness of the soup when it is made with only the minimum of thickener.

Recipe notes

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