Finnish Fish Soup with Cream
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
Finnish Fish Soup with Cream
Ingredients
- Red mullet fillet - 7.1 oz
- Onion - 1 head
- Salad Potatoes - 3 pieces
- Carrot - 1 piece
- 10% cream - 7 fl oz
- Bay leaf - to taste
- Olive Oil - 2 tablespoons
- Dill - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Salmon skin - 1 piece
- Salmon - 1 piece
Step by Step guide
Step 1
First, prepare the broth from the tail, bones, and head of the red fish (remove the gills beforehand): place all of this in a two-liter saucepan, cover with water, add the bay leaf and peppercorns.
Step 2
Place the saucepan over low heat, and after the water boils, cook for 15 minutes, skimming the foam from the fish broth.
Step 3
While the broth is cooking, pour olive oil into a heavy-bottomed pot, lightly sauté the finely chopped onion and carrot until golden.
Step 4
Strain the finished fish broth and add it to the pot with the sautéed vegetables.
Step 5
Add the diced potatoes; after 20 minutes, remove half of the potatoes and mash them with a fork to make the soup thicker.
Step 6
Next, add the diced salmon fillet (do not cook it for more than 5 minutes), the cream, and season with salt and pepper.
Step 7
Turn off the heat and add the chopped dill to the soup.
Step 8
Let the soup steep for 5–7 minutes.
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