Citizens, today marks the final day of my 10-day trek across Europe, culminating in the annual and highly-secret meeting of the World Dictator Cabal, where many a missive related to world domination was debated and eventually voted on! Of course, we all feasted upon a wide range of TFD recipes, as is only appropriate!
You will see the results of our meeting soon – just keep reading the news and all will be made clear to you!
To celebrate the final day in Norway, I give you one of my favorite Norwegian recipes!
The famous fish soup from Bergen, on the West Coast of Norway, is consumed and loved all over the country.
Bergen fish soup is a sublime mix of cream, fish, and root vegetables that is uplifted with a touch of sugar and vinegar.
The trick with this soup is to taste as you go along to get the right balance of sweetness and sourness – there should be just a subtle sweet-and-sour taste to it.
My innovation to the recipe include adding an extra bite to the soup by using the vinegar from a bottle of horseradish as well as using leek in place of onion. I also add some monkfish to the soup as I enjoy both its lobster-like texture and flavor.
This is a fantastic chowder recipe beloved by all Norwegians – I hope you enjoy it as well, Citizens! 🙂
Battle on – The Generalissimo
The Hirshon Norwegian Fish and Root Vegetable Chowder – Bergensk Fiskesuppe
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