Saturday 13 October 2012

Fish chowder the Bergen's way

Another delicious fish chowder was on the menu today.
A recipe I got from folks here is based on potatoes, onion and fish.
I like some more vegetables in my chowder and added carrots and celery, (and/or leeks).
That's more like the Norwegian "Bergen's Fiskesuppe" (fish soup from Bergen).
First, sautée onion and bacon in butter until the onions are turning yellow. Ca 3 min.
Add diced carrot, celery and potatoes. Fill up with some water and simmer until potatoes are nearly done. Season with salt and herbs. Ca 10 min.
Add warm milk and pieces of fish and, continue to simmer until the fish is done (ca 10 min). Thicken the soup with corn starch if desired.


Ingredients: (for 4 pers)

1 pound white fish (cod, haddock, hake, etc.), cubed
2 chopped medium onions
tiny bit of chopped garlic (or more if desired)
4 cubed potatoes
milk or light cream
2 bay leaves
fresh thyme (used dried)
a few black peppercorns (used ground black pepper)
chopped chives
corn starch for thickening
1 carrot, diced
1 celery, diced
1/2 cup bacon, bits

1 comment:

  1. This sounds like a really good soup recipe. I have never eaten soup with fish in it. I wonder if it would be like oyster stew.


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