As part of my personal project to cook traditional dishes from around the world, I decided to make Bergen Fish Soup. When it comes to seafood, I’ve found that less is often more, and this dish really proved that. There seems to be a lot of flexibility with this dish, but I chose to make mine with salmon, shrimp, parsley, spinach, onion, garlic, carrot, sour cream, and fish stock.
I’ve always loved the combination of sour cream and seafood; the cream balances the natural saltiness and fatiness of the salmon and shrimp. It gives the soup a comforting texture without overpowering the delicate flavours.
Let me know what you think and feel free to suggest other dishes I should try next!
I’m usually not a fan of either fish, soup, or Bergen, but for some reason combining the three makes magic. Guess it’s -1*-1*-1 😄
Looks delicious!
This looks so good 😳
if i wasn’t so damn lazy i would have tried it my self. looks really good
4 comments
As part of my personal project to cook traditional dishes from around the world, I decided to make Bergen Fish Soup. When it comes to seafood, I’ve found that less is often more, and this dish really proved that. There seems to be a lot of flexibility with this dish, but I chose to make mine with salmon, shrimp, parsley, spinach, onion, garlic, carrot, sour cream, and fish stock.
I’ve always loved the combination of sour cream and seafood; the cream balances the natural saltiness and fatiness of the salmon and shrimp. It gives the soup a comforting texture without overpowering the delicate flavours.
Let me know what you think and feel free to suggest other dishes I should try next!
I’m usually not a fan of either fish, soup, or Bergen, but for some reason combining the three makes magic. Guess it’s -1*-1*-1 😄
Looks delicious!
This looks so good 😳
if i wasn’t so damn lazy i would have tried it my self. looks really good
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