How to make a Finnish Fish Stew.
Ingredients: Serves 4
- 1 large northern pike fillet, deboned (any white fish will work)
- 3 small red potatoes, quartered
- 2 tablespoons butter
- 1 leek, sliced (white and pale green parts only)
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ tsp fresh thyme
- ½ tsp fresh tarragon, minced
- Sea salt and cracked pepper
- ¼ cup flour
- 2 tablespoons Pernod
- 2 cups milk
- ¼ cup chopped parsley
- ¼ cup fresh dill
- 4 cups water
- 2 bay leaves
- Add potato quarters to a medium pot with 4 cups water and 2 tablespoons salt.
- Boil until soft for about 7-8 minutes.
- Remove the potatoes with a slotted spoon.
- Keep the water simmering, you will use it to cook the fish.
- Cut the pike into even sized pieces and add to potato water with bay leaves.
- Bring to a simmer and cook until flaky, for about 8-10 minutes.
- Remove fish and set aside.
- Keep 2 cups of the water you boiled the potatoes and fish in.
- Add butter to original pot and melt over medium heat.
- Pour in the onion, leek, garlic, thyme, tarragon and salt, and pepper and sauté until soft.
- Add flour and mix to combine, cooking for just a minute.
- Add 2 cups of the potato/fish water, plus 2 cups milk and the Pernod.
- Stir until well combined.
- Let it simmer for 15 minutes.
- Add fish and potatoes back to broth and simmer 5 minutes longer.
- Add salt and pepper to taste.
- When you are ready to serve, ladle the soup into a large bowl and top with a pinch of the fresh parsley and dill.
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