Finnish Burbot Soup (Madekeitto)

Burbot are a rather unusual looking fish. They are very popular in Finland but can also be found in Alaska. They are popular with fishermen and women because of their table quality. They have a delicate white meat.

Don’t worry if you can’t get your hands on this exact fish, it works well with any white fish. Last time I did this I used Mahi Mahi.

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Finnish Burbot Soup

• 2 TBS of butter

• 1 onion, chopped

• 1 celery stalk, chopped

• 1 carrot, chopped

• 6 cups of stock

• 2 bay leaves

• 10 whole all spice

• 6 peppercorns

• 1 lb of potato, peeled and diced small bite size

• 1 tsp cornstarch

• 1 cup of cream

• 2 1/2 lbs of burbot or other white fish, cut into bite size pieces

• 1/4 cup of dill and more for garnish
  

Add butter, onion, celery and carrot to a stock pan and cook until onions start to get translucent. Add stock to the pan. place the bay leaves, all spice and peppercorns in a cheese cloth and tie with kitchen twine and add to the pot. turn heat down to low and let simmer for 30 minutes.

Bring the pot to a boil and add the dices potatoes. When potatoes are tender lower the heat to a simmer and remove the cheesecloth. Whisk the cornstarch and cream together in a separate bowl and then gently fold into the pot. Salt and pepper to taste then add the fish and 1/4 cup of dill. Gently stirring the soap until the fish is just poached about 3 minutes depending on how big your fish is, then serve immediately topping with extra dill.