Finnish Fish Stew

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


  1. Add potato quarters to a medium pot with 4 cups water and 2 tablespoons salt.
  2. Boil until soft for about 7-8 minutes.
  3. Remove the potatoes with a slotted spoon.
  4. Keep the water simmering, you will use it to cook the fish.
  5. Cut the pike into even sized pieces and add to potato water with bay leaves.
  6. Bring to a simmer and cook until flaky, for about 8-10 minutes.
  7. Remove fish and set aside.
  8. Keep 2 cups of the water you boiled the potatoes and fish in.
  9. Add butter to original pot and melt over medium heat.
  10. Pour in the onion, leek, garlic, thyme, tarragon and salt, and pepper and sauté until soft.
  11. Add flour and mix to combine, cooking for just a minute.
  12. Add 2 cups of the potato/fish water, plus 2 cups milk and the Pernod.
  13. Stir until well combined.
  14. Let it simmer for 15 minutes.
  15. Add fish and potatoes back to broth and simmer 5 minutes longer.
  16. Add salt and pepper to taste.
  17. 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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