---------- Recipe via Meal-Master (tm) v8.02
  Categories: Norwegian, Soups/stews, Seafood
       Yield: 6 servings
 ---------------------------------FISH STOCK---------------------------------
     1/4 c  Parsnips; coarsely chopped
     1/2 c  Carrots; coarsely chopped
       1 lg Yellow onion; coarsely
            -chopped (3/4 cup)
       1 lg Potato; coarsely chopped
            -(1 cup)
       1 ts Salt
       6    Peppercorns; whole
       1 tb Parsley stems; chopped
       1    Bay leaf
       3    Celery stalks w/leaves
       2 lb Fish trimmings (heads, bones
            -etc., washed)
       4 qt Cold water
     1/2 c  Carrots; finely chopped
     1/4 c  Parsnips; finely chopped
       1 lb Halibut, cod or haddock,
            -boneless and in one piece
     1/2 c  Leeks; finely sliced, white
            -parts only
       2    Egg yolks
            Salt & pepper
       3 tb Parsley; finely chopped
       6 tb Sour cream (opt)
   To prepare fish stock, which will be the base of the soup, combine the
   ingredients listed under that heading (above) in a 4 to 6 quart stock
   pot. Bring to a boil, partially cover the pot, turn the heat low and
   simmer for 30 to 40 minutes. Strain the stock through a fine sieve
   into a large bowl, pressing down hard on the vegetables and fish
   trimmings with the back of a spoon to extract their juices before
   discarding them. Wash the pot and return the strained stock to it.
   Reduce the stock to about 6 cups by boiling it rapidly, uncovered,
   for about 20 minutes. Restrain through a fine sieve or through a
   double thickness of cheesecloth lining a regular sieve.
   Again return the stock to the pot. Add the carrots, parsnips and
   fish. As soon as the soup reaches the boil, lower the heat and simmer
   uncovered for about 10 minutes. Add the leeks and simmer 2 or 3
   minutes longer. Remove from heat, lift out the fish with a slotted
   spoon and set aside on a platter. In a small bowl, beat egg yolks
   with a wire whisk; then beat in about 1/2 cup of hot soup, 1
   tablespoon at a time. Pour this back into the soup in a thin stream,
   beating continuously with a wire whisk. With a fork, separate the
   fish into flakes and add it to the soup. Season with sale and pepper
   and reheat, but do not let the soup boil.
   To serve, ladle the soup into individual bowls and spinkle with
   chopped parsley. If you like, garnish each serving with 1 tablespoon
   sour cream.