Recipe - Bergen Fish Soup

4 pound Fish bones; heads and
trimmings, rinsed
1 pound Leeks; white, light green
parts only
One half pound Parsnips; peeled
3 Celery stalks; coarsely
chopped
One half cup Parsley sprigs
1 teaspoon Black peppercorns
1 pound Boneless cod
1 cup Milk
One fourth cup Creme fraiche; plus
2 tablespoon Creme fraiche
1 tablespoon Cornstarch
Salt; to taste
Freshlyground black pepper;
to taste
Nutmeg; to taste
2 Eggs; separated
1 cup Diced boiling potatoes ;
(abt One half lb)
One fourth cup Diced carrots

In a 6 to 8quart stockpot combine fish bones, leeks, half of
parsnips, coarsely chopped, celery, parsley, and peppercorns. Add
enough water to cover ingredients by 2 inches, about 12 cups. Bring
to a boil, skimming off froth as it rises to the surface, and simmer
until reduced by onethird, to 8 cups, 30 to 40 minutes.

Meanwhile, make dumplings: In a food processor combine cod, milk,
creme fraiche, cornstarch, salt, pepper and a pinch of nutmeg.
Process until smooth. Transfer puree to a bowl, cover and chill at
this point, if you like. Beat egg whites to stiff peaks and fold
gently into fish puree, just until combined.

Bring a large pot of salted water to a simmer. Drop in dumpling
batter, by tablespoonfuls, and simmer them for 2 minutes on each
side, turning them gently with a slotted spoon. Drain on paper towels
while you make remaining dumplings.

Strain fish stock into a cleaned saucepan, add potatoes, carrots and
remaining parsnips, peeled and minced . Simmer until vegetables are just
tender, 15 to 20 minutes. Add dumplings to soup and season to taste
with salt and pepper.

In a bowl whisk reserved egg yolks with 2 tablespoons creme fraiche.
Ladle One half cup hot stock over yolk mixture, whisking constantly. Pour
warmed yolk mixture back into soup, whisking, until soup thickens
slightly.

This recipe yields 8