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Bergens Fiskesuppe (Bergen Fish Soup)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BERGENS FISKESUPPE (BERGEN FISH SOUP)
 Categories: Norwegian, Soups/stews, Seafood
      Yield: 6 Servings
 
MMMMM-------------------------FISH STOCK------------------------------
    1/4 c  Parsnips; coarsely chopped
    1/2 c  Carrots; coarsely chopped
      1 lg Yellow onion; coarsely
           -chopped (3/4 cup)
      1 lg Potato; coarsely chopped
           -(1 cup)
      1 ts Salt
      6    Peppercorns; whole
      1 tb Parsley stems; chopped
      1    Bay leaf
      3    Celery stalks w/leaves
      2 lb Fish trimmings (heads, bones
           -etc., washed)
      4 qt Cold water

MMMMM----------------------------SOUP---------------------------------
    1/2 c  Carrots; finely chopped
    1/4 c  Parsnips; finely chopped
      1 lb Halibut, cod or haddock,
           -boneless and in one piece
    1/2 c  Leeks; finely sliced, white
           -parts only
      2    Egg yolks
           Salt & pepper
      3 tb Parsley; finely chopped
      6 tb Sour cream (opt)
 
  FISH STOCK: To prepare fish stock, which will be the base of the soup,
  combine the ingredients listed under that heading (above) in a 4 to 6
  quart stock pot. Bring to a boil, partially cover the pot, turn the
  heat low and simmer for 30 to 40 minutes. Strain the stock through a
  fine sieve into a large bowl, pressing down hard on the vegetables
  and fish trimmings with the back of a spoon to extract their juices
  before discarding them. Wash the pot and return the strained stock to
  it. Reduce the stock to about 6 cups by boiling it rapidly,
  uncovered, for about 20 minutes. Restrain through a fine sieve or
  through a double thickness of cheesecloth lining a regular sieve.
  SOUP: Again return the stock to the pot. Add the carrots, parsnips
  and fish. As soon as the soup reaches the boil, lower the heat and
  simmer uncovered for about 10 minutes. Add the leeks and simmer 2 or
  3 minutes longer. Remove from heat, lift out the fish with a slotted
  spoon and set aside on a platter. In a small bowl, beat egg yolks
  with a wire whisk; then beat in about 1/2 cup of hot soup, 1
  tablespoon at a time. Pour this back into the soup in a thin stream,
  beating continuously with a wire whisk. With a fork, separate the
  fish into flakes and add it to the soup. Season with sale and pepper
  and reheat, but do not let the soup boil. To serve, ladle the soup
  into individual bowls and spinkle with chopped parsley. If you like,
  garnish each serving with 1 tablespoon sour cream.
 
MMMMM

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