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!
2 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!
That Looks Truly Satisfying OP!