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.
Patrick Whelan –
This is a great product, I’ve made it several times to use up scraps & trimmings of white fish that I missed when filleting. A rich hearty soup.
varani1310 (verified owner) –
Very nice soup, must try it with mixed seafood e.g. Mussels, King Prawn, Squid