Prep 25 mins
Cook 40 mins
This is my lightened up version of a Finnish fish soup. St. Urho's Day was celebrated on March 16th to honor St. Urho for saving crops from grasshoppers, driving them from the country by shouting "Grasshopper, grasshopper, go away from here!" Anyway, this is a simple and easy soup, much like a chowder.
- 6 potatoes, peeled and cut into chunks
- 1 onion, diced (a larger size onion)
- 2 teaspoons salt
- 5 whole allspice berries
- 6 cups water
- 3 lbs fish (whitefish, walleye, etc.)
- 1 cup cream
- 1 cup milk
- 1 tablespoon unsalted butter
- 2 teaspoons minced fresh dill
- In a large kettle, place potatoes, onion, salt, allspice and water. Cover and bring to a boil then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Cut fish into bite-size chunks and add to potato mixture. Simmer covered for another 15 to 20 minutes or just until fish flakes easily.
- Do not boil the soup.
- Stir in cream, milk, butter and dill; heat through and serve.
Made as directed except that I doubled the butter! My 3 pounds of fish included tilapia, haddock, bay scallops, and swordfish; next time, I would not add swordfish as it was too much for this chowder; the other fish worked quite well. Thanks, EdsGirlAngie! Made for Bargain Basement Tag game.