The Royal Fish Soup

This is a festive version of traditional Scandinavian fish soup. It pleases both hungry guests and picky little cousins as well.

The Royal Fish Soupbunch of dill
500 g (1 lb) filet of salmon or some other fish according to your preference (without a skin)
800 g (1 ¾ lb) potatoes
2 onions
2 garlic cloves
1 fennel
50 g (3 tbsp) butter
1,5 l (6⅓ cups) milk
10 whole white peppercorns
1 tsp dried thyme
1 bay leaf
200 g (7 oz) processed cheese

Snip the dill with the scissors. Save the thick stems for the stock.
Remove the fishbones from the file, cut it to cubes and set aside.
Season the fish cubes carefully with salt and mix with snipped dill. Let marinate.
Peel and cut the potatoes to the cubes and chop the onions and garlic cloves. Cut the fennel to thin slices, preferably sideways.
Melt the butter in a pot.
Add the onion, garlic and fennel.
Sautee for a couple of minutes.
Add the potato cubes and a pinch of salt. Sautee for a while and add the milk.
Add the stems of dill, white peppercorns, thyme and bay leaf.
When the soup boils, lower the heat and stir occacionally takin care of the milk that it won’t be burned.
Crumble the processed cheese with your hands, if you use the type of cheese that is just hard enough for crumbling.
When the potatoes are about cooked add the processed cheese. When the cheese has melted add the fish cubes and cook for a couple of minutes until cooked through.
Taste and flavor with a pinch of salt if needed.

Serve with fresh sour dough rye bread.

The recipes in are divided into different work stages and color-coded:
The tasks in red are suitable for children – the sous chefs.
The tasks in black are for the adults.
Tasks in green are intended to be performed together.

The original version of the recipe was published in our cookbook
Sous Chef’s Cookbook (Apukokin keittokirja)
in Finland 2010.