Pike perch soup
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Automn is here !
And what better season to enjoy a steaming bowl of soup. But not any kind of soup ! How about a taste of the fish soup but Nordic style ?
This recipe comes straight from the Tuusula region in Finland and is an absolute classic of the local gastronomy. To make it, we suggest you discover or rediscover the sander other know as pike-perch, because of its resemblance to the pike and the perch. A go-to soup for the cold autumn evenings !
Ingredients
- 1 fresh pike perch (2 kg or so)
- 10 medium sized potatoes
- 2,5 l fish broth
- 1 large onion
- 1 dl heavy cream or sour cream
- 100 g butter
- whole allspice
- salt
- dill
The soup can absolutely be made with a different fish, for example, salmon, whitefish, pike or perch.
Preparation
- Gut, clean and make fillets from the fish. Cut it into serving pieces. Make fish broth from the fish bones.
- Peel and dice the potatoes into medium-sized and onion into small dices.
- Melt the butter in a saucepan and add onions, allspice and potatoes. Fry gently.
- Add the broth. Simmer until potatoes are half cooked.
- Add the fish pieces into the soup and let simmer until potatoes are cooked.
- Add the cream and check to see that the soup is well seasoned. Add salt if needed.
- Bring into boil quickly. Sprinkle with plenty of chopped dill.
- Best served hot with rye bread.
Enjoy !
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