Fish soup day is celebrated every year on the second Tuesday of February.
Does carrot belong in fish soup or not? The reigning Seafood chef has a clear opinion on the matter.
– There is an eternal fight about carrot in restaurant kitchens, whether it belongs in fish soup or not. I grew up at the restaurant Mami in Turku, and they always put carrots in the fish soup there, so I also use carrots. However, you shouldn’t add too much of it, so that the soup doesn’t become too sweet, says the person who was also awarded the best fish handler at last year’s Gastro fair Ville Neulanen In Pro Kala’s bulletin.
In Neulanen’s opinion, a good fish soup requires two important things: high-quality ingredients and a tasty broth. The best broth is created by cooking it yourself, but the home cook can correct it by using a fish stock cube or fish fondue.
In addition to carrot, the fish soup in Neulanen’s fish soup includes leek, yellow onion and potatoes as vegetables. Neulanen prefers fresh salmon in soup, but cold-smoked salmon is also a good ingredient for sopa.
– Salmon has so much fat that it gives the soup a good taste. In addition, soup made from salmon can withstand transport, for example on a forest trip, so that the fish does not completely break down in the soup, says Neulanen in the press release.
The needle fish soup is finished off with whipped cream, butter and dill shavings. The fish pieces are added to the soup only when the vegetables are already cooked.
Try Ville Neulanen’s recipe in honor of fish soup day!
Ville fish soup
(for 6 people)
1 white part of leek
2 yellow onions
2-3 carrots
8-10 firm potatoes
win
1½–2 l fish stock
7–8 whole black peppercorns
1–2 bay leaves
salt
2 dl whipped cream
2 tablespoons of butter
600 g of fish (e.g. salmon)
chopped dill
1. Rinse the leek and cut the white part of the leek apart and chop it.
2. Peel the onions and carrots and cut them into the shape you want.
3. Wash and peel the potatoes. If you want, you can cut the potatoes in half or into quarters in the shape of a boat (note: the size of the potatoes affects the preparation time of the soup.)
4. Fry the onions in oil. Add carrot and freeze until almost cooked. Add spices, potatoes and fish stock. If you want, you can use fish stock cubes or Fond instead of the broth you made yourself.
5. Let it boil on low heat until the potato is cooked. Add cream, butter and fish cubes.
6. Put the lid on the pot and turn off the heat. Let the fish simmer until cooked. Season with salt and finish with chopped dill. Serve with rye bread.