Soups · Finnish

Madekeitto

Name: Madekeitto
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 1.3 skinned burbot, weighing 1 kg; 1 l water; 1.5 tsp salt; 10 allspice or black peppercorns; 2 bay leaves; 1 onion; 1 small leek; 2 carrots; 6 potatoes; 1 tbsp butter; 1 dl heavy cream; 1 bunch dill

Burbot soup is the royalty of creamy fish soups. The broth of this warming fish soup becomes incredibly flavorful when you cook the fish whole.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
You can ask your fishmonger to skin the burbot for you. If you skin the burbot yourself, slice the belly open after skinning and carefully remove the innards and gills, making sure not to rupture the gall bladder. Save the roe and liver. Rinse the fish.
2
Measure the ingredients for the broth into a pot (except for the peppercorns). Place the fish, either whole or cut into pieces, into the boiling broth. Skim off any foam and add the peppercorns. Simmer the fish over low heat until cooked through, about 15 minutes. Lift the cooked fish from the broth onto a platter and strain the broth, saving it (approx. 1 l).
3
Finely chop the onion and the halved, rinsed leek. Slice the carrots and cut the peeled potatoes into chunks. Sauté the chopped onions in butter in a pot. Add the carrots to sweat. Pour the strained broth over them. Add the potatoes. Simmer for about 15 minutes until the carrots and potatoes are almost tender. Add the chopped liver to the soup and simmer for a moment longer.
4
While the potatoes are cooking, separate the fish meat from the bones. Finally, add the boneless fish pieces, cream, and chopped dill. Heat the soup through and adjust the seasoning to taste. Serve with rye bread.