Kalahullun Kalakeitto
recipe

A delicious and nourishing fish soup reminiscent of summer fishing trips. Preparation time: 30 minutes. Serving size: 4.

Ingredients

- 400 g fresh fish (such as salmon or perch)
- 4 potatoes
- 2 carrots
- 1 onion
- 1 l fish stock
- 2 dl cream
- Salt and pepper to taste
- Fresh dill for garnish

Instructions

1. Peel and chop the potatoes and carrots.
2. Finely chop the onion.
3. Heat the fish stock in a pot and add the potatoes, carrots, and onion. Boil for about 15 minutes until the vegetables are tender.
4. Add the diced fish to the soup and cook for another 5-7 minutes until the fish is cooked through.
5. Stir in the cream and season with salt and pepper.
6. Serve the soup garnished with fresh dill.

Nutritional Information (per serving)

- Energy: 350 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 3 g

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