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Fish soup from Bergen – this is a great base for a delicious fish soup and a bestseller for both Norwegian ex pats and others alike. How to: Stir the bag’s contents into 800ml water and 200ml milk. Bring to a boil, stir and let simmer on low heat for 10 minutes. Replace the milk with cream for richer flavour. Great for using up any leftover veg or seafood, serve with crusty bread.