Fish soup is a very common food in Finland. It is often made with salmon, potatoes and milk and garnished with dill. If you don't have fish stock at hand you can use water only but homemade fish stock is easy to make and gives a delicious flavor to the soup. Stock made from fish bones and heads is also very nutritious, full of minerals and makes a great addition to a healthy diet.
How to make fish stock:
1. Get a few pounds of fish bones and heads from a fish store or the fish counter from a grocery store. You might have to call them ahead to reserve the bones as they sometimes just throw them away. You shouldn't be charged a lot for them.
2. Put the bones and heads in a big stock pot and fill with water. Add 1-2 bay leaves, a carrot and about 1/4 cup of apple cider vinegar.
3. Bring to boil and let simmer lid on for at least a few hours or as long as 24 hours.
4. Strain the stock. You can collect the fish meat from the bones and add to the soup or eat as is later.
4.5 cups fish stock (some of it can be replaced with water)
1/2-1 cup full fat milk (I use coconut milk)
1 lb salmon, skin removed and cut in cubes
4-5 medium sized turnips (or potatoes if you are not avoiding night shades)
5 whole allspice
1 small clove of garlic
1 tsp salt
Optional: you can saute some onions in a fat of your choice in the sauce pan before adding the stock.
1. Measure the stock to a big enough sauce pan and bring to boil.
2. Chop the potatoes and carrots and add them to the stock as well as the whole allspice berries and chopped garlic.
3. Let simmer for about 15 minutes or until the potatoes and carrots are easily pierced with a fork.
4. Add the fish, salt, milk and chopped dill. The fish takes only a few minutes until it is ready. Check one fish piece to make sure it is cooked.
Check out more great recipes from Phoenix Helix Autoimmune Paleo Recipe Roundtable.