Kalakeitto (Finnish Fish Soup)

Ingredients

• Unsalted butter (2 tablespoons)
• Onion (1, chopped)
• Leek (1, sliced)
• Carrots (2, diced)
• Potatoes (3, diced)
• Fish stock (4 cups)
• Bay leaf (1)
• Fresh fish fillets (such as salmon or whitefish) (1 pound, cut into bite-sized pieces)
• Heavy cream (1/2 cup)
• Fresh dill (1/4 cup, chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pot, melt the unsalted butter over medium heat.
2. Add the chopped onion and sliced leek to the pot. Sauté until softened and fragrant, about 5 minutes.
3. Stir in the diced potatoes and carrots, followed by the fish stock and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
4. While the vegetables are cooking, prepare the fish fillets by cutting them into bite-sized pieces.
5. Once the vegetables are tender, gently fold the fish pieces into the pot. Cook for an additional 5 minutes, or until the fish is opaque and cooked through.
6. Remove the bay leaf from the soup. Stir in the chopped dill and adjust the seasoning with salt and pepper to taste.
7. For an added touch of richness, drizzle the heavy cream on top of each serving just before serving.
8. Serve the Kalakeitto hot, garnished with extra dill if desired.