Recipe Index

Ingredients

• 2 lb 3 oz mixed fish bones, heads, and fillets (such as perch, pike, or other white fish)
• 4 potatoes, peeled and cut into chunks
• 1 carrot, sliced
• 1 onion, halved, plus extra chopped if liked
• 2 bay leaves
• 6 black peppercorns
• Salt, to taste
• 2 tbsp chopped fresh dill, plus more to serve
• Optional: 2 chopped tomatoes, or a splash of cream

Method

1. Put the fish bones and heads in a large pot with about 2 qt of cold water, the halved onion, bay leaves, and peppercorns. Bring to a boil, skim, then simmer gently for 25 to 30 minutes.
2. Strain the stock through a fine sieve, pressing the solids well, and return it to a clean pot. Discard the bones and heads.
3. Add the potatoes and carrot to the stock, season with salt, and simmer for 15 minutes, until nearly tender. Add the tomatoes, if using, at this point.
4. Cut the fish fillets into large chunks, add them to the soup, and simmer gently for 8 to 10 minutes, until the fish just flakes. Do not boil hard or the fish will break up.
5. Stir in the dill and the cream, if using. Taste and adjust the salt and pepper.
6. Serve hot in deep bowls with extra dill and dark rye bread.

Prep: 25 min · Cook: 45 min · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data