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Finnish fish soup To make a traditional Finnish fish soup, many types of Finnish fish can be used, both oily and lean, like salmon, perch, pike, trout, rainbow trout, bream, roach, pike-perch/zander, etc.

You can use just one or several varieties of fish  —  salmon, pike-perch and powan are used in this recipe.

2 medium potatoes
2 medium carrots
white part of leek
homemade fish stock
small fillets or pieces of salmon, pike-perch and powan
lightly chopped fresh dill

Prepare the fish stock following the instructions given here. You can do this a couple of days earlier. Sieve the cooked stock and set aside to wait (or chill and store covered in refrigerator).

Scrape or peel the potatoes and carrots and cut them in small pieces or cubes. Thinly slice the white part of the leek. Place the vegetables in a saucepan.

Bring the fish stock to the boil in another saucepan. Pour some of the hot stock over the vegetables, just enough to barely cover them. Bring the mixture to the boil and simmer until the vegetables are tender. Add the rest of the fish stock and bring to the boil.

Cubed fish Skin the fish fillet pieces and cut the flesh in thick, short strips or cubes and add them to the hot stock. Let the soup simmer for a couple of minutes or until the fish has turned opaque.

In picture on right clockwise from top: cubed salmon, powan and pike-perch.

Sprinkle lots of chopped dill on the soup and serve immediately with buttered slices of fresh Finnish dark rye bread.

Recipe source: family recipe.


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