Many fish soups seem too light and watery. Finnish fish soup is a completely different story. Thanks to the cream, the broth becomes thick and velvety, and the taste—rich and soft. The creamy base highlights the trout or pink salmon without overpowering the aroma of the vegetables. The result is a balanced first course that can easily be served even at a festive table.
Why Finnish Fish Soup is Especially Delicious
The main secret is the combination of fish, vegetables, and cream. The potatoes are partially mashed into a puree, naturally thickening the soup, while minimal frying of the vegetables preserves their flavor and texture. No complicated techniques—just a thoughtful sequence.
Ingredients
- red fish (trout or pink salmon) — 500 g
- water — 2.5 l
- potatoes — 5–6 pcs.
- carrot — 1 pc.
- onion — 2 pcs.
- cream 10–20% — 250 ml
- butter — 30 g
- vegetable oil — 1 tbsp.
- salt — 1 tsp.
- ground black pepper — to taste
How to Make Creamy Finnish Fish Soup
In a pot of water, place three peeled whole potatoes and one onion. Boil for about 7 minutes, then add large pieces of fish or a fish soup set, salt, and cook over medium heat for another 15 minutes. After that, remove the fish, potatoes, and onion and set them aside.
In the remaining broth, add the julienned potatoes. Meanwhile, heat vegetable oil in a skillet, sauté the finely chopped onion until translucent, add diced carrot and a piece of butter. Sauté the vegetables for 2–3 minutes and transfer them to the pot.
Mash the boiled whole potatoes with a fork until smooth and return them to the soup—this will thicken it. Separate the fish from the bones, break it into medium pieces, and also add it to the pot. Pour in the cream, add black pepper, bring to a boil, and immediately remove from heat.
Cover the pot with a lid and let the soup steep for 15 minutes.
Result
A tender, thick, and warming creamy soup with a rich fish flavor. An ideal option for cold weather when you want something simple yet truly cozy.
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