You may not believe it from the looks of this slimy fish, but Burbot tastes excellent. From mid-January to the end of February, Finlanders go ice-fishing for it. Once you’ve caught the fish this traditional rich winter soup is easy to whip up. If you aren’t up for ice-fishing or don’t live in a cold climate you can substitute cod and this recipe will still be fantastic.
Ingredients
- 1 large onion, diced
- 1/2 leek, diced
- 1 -2 medium carrots, sliced
- 4 tablespoons salted butter
- 6 to 8 potatoes, peeled and cut into chunks
- 2 1/2 cups water
- 15 whole allspice berries
- 3 bay leaves
- 2 teaspoons salt
- 1 cup heavy cream
- 1 (3 to 4 pound) Burbot, skinned and cut into medium- sized pieces
- 2 1/2 tablespoons chopped dill
Directions
In a large pot over medium heat melt the butter. Then add the onions, leeks and carrots. Sauté, stirring occasionally, until the onions are softened but not browned.
Add water, spices and potatoes. Bring to a boil. Cook the potatoes about 15 minutes, or until fork tender.
Add cream and the fish pieces. Place a lid over the pot and let the soup simmer at a very low heat for approximately 5 minutes.
Add the chopped dill.
Serve with Sour Rye Bread.
Have you made this recipe? Tell us your thoughts in the comments.
