Creamy Finnish Fish Soup

  • 3 tbsp butter
  • 1 small onion, chopped
  • 4 medium-sized potatoes, diced
  • 1 litre fish stock
  • 5 whole grains of allspice
  • A piece of rye bread
  • 500 g boned fillet of fish, diced (perch, pike perch, salmon, whitefish, Baltic herring)
  • 200 ml whipping cream or heavy cream
  • 50 ml chopped dill
  • Salt and freshly ground black pepper

Melt the butter in a large saucepan. Sauté the onion and diced potatoes. Add the fish stock, allspice and bread. Simmer for about 10 minutes, until the potatoes are almost done. Add the fish cubes and cream. Bring to the boil. Season with salt and pepper. Add the dill just before serving. Serve with toasted, buttered rye bread.


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