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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FISH STOCK: | 2. 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. | 3. Bring to a boil, partially cover the pot, turn the heat low and simmer for 30 to 40 minutes. | 4. 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. | 5. 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. | 6. Restrain through a fine sieve or through a double thickness of cheesecloth lining a regular sieve. | 7. SOUP:. | 8. 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. | 9. Add the leeks and simmer 2 or 3 minutes longer. | 10. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. | 11. 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. | 12. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. | 13. With a fork, separate the fish into flakes and add it to the soup. | 14. Season with salt and pepper and reheat, but do not let the soup boil. | 15. To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If you like, garnish each serving with 1 tablespoon sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsnip	1/4	cup	chopped	24.9375	5.9817	0.39899999999999997	0.0997
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
yellow onion	1		chopped	-	-	-	-
potato	1		chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
peppercorn	6			151.15200000000002	0.938	0.3216	16.4552
parsley stem	1	tablespoon	chopped	-	-	-	-
bay leaf	1			-	-	-	-
celery rib	3			-	-	-	-
fish	2	lb	washed	1187.736	0.0	184.5071	43.8828
cold water	4	quarts		-	-	-	-
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
parsnip	1/4	cup	chopped	24.9375	5.9817	0.39899999999999997	0.0997
halibut	1	lb	boneless	412.5343	0.0	84.1389	6.0293
leek	1/2	cup	sliced	27.145	6.2968	0.6675	0.1335
egg yolk	2			109.48	1.2206	5.3924	9.0236
sea salt black pepper			ground	-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
cream	6	tablespoons	sour	142.56	3.3336	1.7568	13.932

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.