Bergen fish soup from Kitchen of Light: New Scandinavian Cooking with Andreas Viestad by Andreas Viestad

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Notes about this recipe

  • adrienneyoung on January 02, 2012

    Superb. We made it with homemade fish stock, which probably made a big difference, and monkfish, cod, a handful of large shrimp and a few clams. The cod was better than the monkfish, interestingly, and the soup got better with a couple of days in the fridge. Not being Norwegian, I didn't miss the sour cream/egg add-in at the second meal. DEFINITELY a keeper.

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