Finnish Fish Soup

Ingredients

Fish 300 g

Salmon (fillet) 300 g

Potatoes 3

Onion 1

Carrot 1 tsp

Leek 1/2

Water 2000 ml

Cream 200 g

Bay leaf 2

Ground black pepper 1/2 tsp

Salt 1/2 tsp

Dill 1/2 tsp

Place the fish bones and head, onion, black pepper, and bay leaf in a saucepan, cover with cold water, and place over medium heat. Bring to a boil, reduce heat, and simmer for 25 minutes, skimming off any foam periodically—the more often the better.

 Strain the broth and return it to the saucepan, adding the diced carrots and potatoes, as well as the thinly sliced leeks.

Simmer for 20 minutes, until the potatoes are soft, and then add the salmon fillet, diced into the same cubes. Increase the heat, bring the soup to a boil, pour in the cream, add finely chopped dill, and season with salt and pepper.

Remove the soup from the heat, cover, and let it simmer for about five minutes. Serve with a little more dill.

Enjoy!