Today, Tuesday is a national fish cooking day.
Fish soup is certainly one of the favorite foods of Finns. Fish soup is also dedicated to its own theme day, which is celebrated today.
Behind the day is Pro Kala ry, which organizes the cooking day for the eighth time.
The association’s bulletin recalls that the fish soup can be made in countless different ways.
It can be used with fresh fish, smoke or cold smoked fish, freezer fish or even canned fish. The soup broth may be bright or creamy, tomato or coconut based.
Fish soup can be added to potatoes and vegetables, noodles, pasta or even chickpeas. And there are no limits to seasoning.
Today Tuesday fish soup can be cooked together with a chef Kari “Kape” Aihinen With a fish soup at 11:30 and 5:30 p.m.
– Live is always live that can happen. It may be that I cut a finger or the boiler drops from the gentle. Everything is possible, Sihinen ponders in the bulletin.
He has made a whitefish soup for fish soup, which comes in two ways. Fresh whitefish is used for the soup itself, while smoking is used for the soup. But the recipe lacks one self-evident raw material, namely a potato.
But Aihinen says that if you want to put potatoes in the soup, that is fine. If there is no whitefish, some other fish, such as perch or rainbow trout, can be used for the recipe.
“And you don’t have to measure the ingredients so closely, it’s finally the same whether there are one hundred or two hundred grams of fennel,” Aihinen says in the release.
However, it is not advisable to compromise on the smoked fish, as it is a dose of dose and brings a sense of abundance to the food. Also, Aihinen would not leave the wine in the recipe as it brings freshness to the broth. The recipe uses eight percent wine in grocery stores. It was chosen to get the ingredients from one store at once.
Rouille is a classic French side dish for bouillabaisse soup, but Aihinen wanted to combine it with whitefish soup.
– This makes the whole more nutritious and meal -like, and it is more satisfying than just soup, says Aihinen.
Fish Cooking List, Recipe and Link to KokkokkaLive can be found Pro from the pages of the fish.
Kape fish soup
500 g whitefish fillet (nipple and finished/leatherless, also goa)
150 g leek
1 pcs of lemon grass (also a lemon zest)
150 g of white cabbage
1 pcs fennel
150 g Broccolini
2 nails garlic
1 prk (230 g) white bean in broth (canned)
3 dl white wine (8% dry/semi -dry)
1 l fish broth (ready broth or 3 fish broth cubes + water)
200 g of cream cheese (unflavoured)
3 pcs of spring onion (for finishing)
2 tbsp fresh basil (for finishing)
2 tbsp fresh dill (for finishing)
3 tbsp rapeseed oil / olive oil / butter
2-3 teaspoons of salt (or to your taste)
black pepper (from the mill)
1. Cut the bonusless, finished or skinless fish fillet into a desired shape.
2. Cut the leek into thin rings and wash it thoroughly in plenty of water. Drain the cut leeks dry.
3. Crush the lemon grass by hand or beat their stalks on the dull side of the knife to taste them. If you use a lemon peel, add it to the soup at the end of the production.
4. Cut the cabbage and fennel into thin strips.
5. Cut the stems in two parts.
6. Chop the garlic.
7. Drain and rinse the beans.
8. Freesis cut leek, lemon grass, cabbage, fennel, foal pawal and garlic in oil/butter in a saucepan and seasoning with black pepper.
9. Add the white wine and cook it for about 2 minutes. Or about half to evaporate alcohol.
10. Add the finished fish broth or fish broth cubes and water to the saucepan. Cook a little together and season it to a good taste with salt.
11. Add the beans to the saucepan.
12. Add the cream cheese and let it melt in the cooking base.
13. Finally add the fish pieces and allow them to cook for about 2-3 minutes in the soup.
14. Finish the soup with cut spring onion and herbs like basil and dill.
15. Serve the soup with smoking with rouille and crisp bread.
Smoky
1 garlic clove
1 lemon zest + juice
150 g of hot -smoked whitefish (gutted)
1 teaspoon turmeric
2 dl mayonnaise
2 tbsp fresh dill
salt
black pepper
1 crispy light bread
1. Crush and chop the garlic. Grate the lemon zest.
2. Tear the whitefish into pieces and remove the bones if necessary.
3. Mix the torn smoky in a bowl, chopped garlic, turmeric and grated lemon zest and squeezed lemon juice together with a whisk.
4. Add the mayonnaise.
5. Finish with fresh chopped dill.
6. Season with salt and black pepper if necessary.
7. Slice the bread and roast it in the oven, frying pan or toaster. Serve with bread with bread.