← Nouns Cooking · Soup Pot

Ingredients

• 2 l fish stock (or water plus 500 g fish heads and bones)
• 1 Onion, halved
• 2 Carrot, 1 halved, 1 sliced
• 2 Bay leaves
• 6 black peppercorns
• 450 g Potato, peeled and diced
• ½ Leek, sliced
• 1 small parsnip or turnip, diced
• 300 g salmon fillet, skinned, cut into chunks
• 300 g cod or other white fish, skinned, cut into chunks
• 3 tbsp Dill, chopped
• 2 tbsp Parsley, chopped
• 1 Lemon, cut into wedges
• Salt

Method

1. Bring the stock to a simmer with the onion halves, halved carrot, bay leaves and peppercorns. Simmer gently for 20 min to flavour it (if using fish heads and bones, simmer them here too, then strain).
2. Lift out the onion, carrot and bay leaves. Add the potatoes, sliced carrot, leek and parsnip and simmer for 15 min, until the potatoes are just tender.
3. Season the broth well with salt. Slip in the fish and simmer very gently for 5–6 min, without stirring, until it flakes.
4. Turn off the heat, stir in the herbs carefully so the fish stays in pieces, and leave for 5 min.
5. Serve with lemon wedges and dark rye bread.

Tips

• In Russia a small splash of vodka is sometimes stirred in at the end; it is said to sharpen the flavour.
• Pike, perch, trout or sturgeon all work; mix an oily fish with a white one for the best broth. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

196 Flavors Natasha's Kitchen