Ahvenkeitto - Delicious and Easy Fresh Perch Soup with New Potatoes and Summer Vegetables
recipe

Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 600 g fresh perch
- 500 g new potatoes
- 1 spring onion
- 2 cloves garlic
- 1 fennel bulb
- 100 ml white wine
- 1 liter fish stock (or water)
- 200 g crème fraîche
- Salt and pepper to taste
- Fresh dill for garnish

Instructions:

1. Wash and peel the new potatoes. Cut them into small pieces.
2. Finely chop the spring onion and garlic. Slice the fennel.
3. Heat a bit of oil in a pot and sauté the onions and fennel until soft.
4. Add the potatoes to the pot and pour in the white wine. Let it simmer for a moment.
5. Add the fish stock and allow the soup to boil until the potatoes are tender.
6. Clean and chop the perch, then add it to the soup. Cook for a few more minutes until the fish is cooked through.
7. Finally, stir in the crème fraîche and season with salt and pepper.
8. Serve the steaming soup with fresh dill on top and enjoy with rye bread.

Nutritional Information (per serving):

- Energy: 320 kcal
- Protein: 25 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 3 g

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