A mild, comforting Finnish soup where white fish, potatoes, and dill simmer in a very simple milky broth. The result is creamy without being heavy, flavored with bay leaf and allspice.
Ingredients
- 600 g skinless cod fillet
- 600 g waxy potatoes
- 1 piece leek
- 1 piece carrot
- 1 piece yellow onion
- 30 g unsalted butter
- 750 ml fish stock
- 400 ml whole milk
- 150 ml heavy cream
- 1 leaf bay leaf
- 6 pieces allspice berries
- to taste fine salt
- to taste ground white pepper
- 0.5 bunches fresh dill
Method
- Peel the potatoes and carrot, then cut them into even pieces; slice the leek and onion, and cut the cod into large chunks that will stay tender during cooking.
- Melt the butter in a Dutch oven over medium heat, add the onion, leek, and carrot, then sweat until the vegetables are glossy and smell sweetly of butter without browning.
- Add the potatoes, bay leaf, and allspice berries, pour in the hot stock, and simmer until the potatoes begin to turn tender under the tip of a knife.
- Pour in the milk, maintain a very gentle simmer, and continue cooking until the vegetables are meltingly soft but still intact.
- Place the cod into the soup without stirring vigorously, then let it poach until the flesh becomes opaque and flakes into large petals.
- Stir in the cream, season gently with salt and pepper, then heat without boiling to maintain a smooth, silky texture.
- Remove the bay leaf and, if desired, the allspice berries; add the chopped dill off the heat to preserve its fresh aroma.
- Let rest covered for a few minutes, then serve very hot in bowls, topped with a little fresh dill.
Nutrition
Per serving
- Energy
- 502.3 kcal
- Protein
- 36.09 g
- Carbohydrate
- 39.1 g
- Fat
- 23.2 g
- Fibre
- 4.4 g
- Calcium
- 152.85 mg
- Iron
- 1.86 mg
- Magnesium
- 24.27 mg
