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The Hirshon Norwegian Fish and Root Vegetable Chowder - Bergensk Fiskesuppe

The Hirshon Norwegian Fish and Root Vegetable Chowder – Bergensk Fiskesuppe

  • Total Time: 0 hours


Units Scale
  • 6 tbs clarified butter
  • 3 cups fish stock
  • 2 cups milk
  • 1 cup heavy cream
  • 1 tbsp flour
  • 2 carrots, diced into 1/2-inch cubes
  • 4 medium new potatoes, peeled and cut into 1” pieces
  • 2 celery stalks, sliced
  • 1 small celeriac, peeled and diced into 1/2-inch cubes
  • 1 parsley root (or parsnip), diced into 1/2-inch cubes
  • 2 leeks, white and pale green parts only, sliced 1/4″ thick
  • 2/3 pound cod fillet (skin and bones removed) cut into 1-inch cubes
  • 2/3 pound monkfish tail cut into 1-inch cubes
  • 1/3 pound fish dumplings – see below for recipe)
  • 2 tbsp vinegar from a bottle of horseradish (to taste)
  • 1 tbsp sugar (to taste)
  • 1 1/2 tbsp. Worcestershire sauce
  • 1/3 cup dill, chopped, plus more for garnish
  • 1/4 cup parsley leaves, chopped
  • Salt and freshly ground white pepper
  • A handful of minced chives to garnish
  • ***
  • For the fish dumplings (Fiskepudding):
  • ***
  • 1/3 lb cod fillet (skin and bones removed)
  • 1 small egg
  • 1 tbsp corn flour
  • Salt and white pepper to taste


  1. For the fish dumplings:
  2. Blitz all the ingredients in a food processer so that it forms a smooth paste then, using a spoon, form the mixture into small balls and add to the soup just after adding the fish – they should float gently on the surface of the soup.
  3. ***
  4. Heat butter in a 6-qt. saucepan over medium-high heat. Add garlic, celery, leeks, and season with salt and pepper. Cook, stirring, until soft, 8-10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, and Worcestershire; bring to a boil.
  5. Whisk the flour into the cream and add to the soup, and bring back to the boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.
  6. Now, add the sugar and the vinegar gradually and taste to get the right balance between sweet and sour.
  7. Add fiskepudding/dumplings, then the fish and simmer until the fish is just cooked (around 6-7 minutes). With 2 minutes left, add dill and parsley.
  8. Season to taste with salt, freshly ground white pepper and sprinkle with some finely chopped chives.
  9. Serve with lots of crusty white bread to dunk in the soup.
  • Prep Time: 0 hours
  • Cook Time: 0 hours