Finland Magazine

Whitefish Soup

Whitefish Soup

Whitefish Soup / Wild Food from Finland

Wild Food from Finland
Wild food – berries, mushrooms, wild herbs and vegetables as well as
fish, game and reindeer – is derived straight from Arctic Finnish

Whitefish Soup (2-3 servings)

500-700 g (1-1.5 lbs) whitefish fillets, cut into pieces
1 liter (4 cups) potatoes, chopped or sliced
2 carrots (optional), chopped or sliced
1 large onion, chopped
1 liter (4 cups) water
6 allspice berries
Salt to taste
1 knob of butter
2 dl (1 cup) heavy cream

Boil the chopped or sliced potatoes in water for about 10 minutes.
Add the chopped or sliced onion and carrots, salt, allspice berries, and the whitefish pieces.
Cover and simmer over low heat until the fish is cooked through but the water is not boiling.
Before serving, add a knob of butter and a splash of heavy cream to the soup, or garnish with chopped dill, chives, or rye bread croutons.
Serve whitefish soup with good bread.

You can also use frozen whitefish fillets for this recipe. Just thaw them completely before adding them to the pot.
If you don't have heavy cream, you can substitute milk or sour cream.
For a richer flavor, you can brown the onion in butter before adding it to the pot.
Serve whitefish soup with a side of crusty bread to soak up all the delicious broth.