Kuhakeitto (Finnish Creamy Fish Soup)

Ingredients

• Unsalted butter (2 tablespoons)
• Onion (1, chopped)
• Carrots (2, diced)
• Potatoes (2 medium, diced)
• Fish stock (4 cups)
• Fresh fish fillets (such as salmon or whitefish) (1 pound, cut into bite-sized pieces)
• Milk (1 cup)
• Fresh dill (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)
• All-purpose flour (2 tablespoons (optional, for thickening))

Instructions

1. In a large pot, melt the butter over medium heat until bubbly.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the diced potatoes and carrots, cooking for an additional 5 minutes, until they begin to soften.
4. If using, sprinkle the flour over the vegetables and stir well to coat, cooking for another minute to eliminate the raw flour taste.
5. Pour in the fish stock and bring the mixture to a boil.
6. Reduce the heat to low and let it simmer for 15 minutes, or until the vegetables are tender.
7. Meanwhile, prepare the fish fillets by cutting them into bite-sized pieces.
8. Add the fish and milk to the pot, stirring gently, and simmer for another 5 minutes, or until the fish is cooked through and flaky.
9. Season to taste with salt and pepper, adjusting as necessary.
10. Serve hot, garnished with fresh dill for a burst of flavor.