Finnish fish soup

Ingredients for 6 servings:

• 1 ½ kg potatoes, floury
• 1 ½ tsp salt
• 2 ½ liters of water
• 2 kg mixed fish of your choice (e.g. redfish, halibut, haddock, Nile perch)
• 150 g flour
• 1 ½ liters of milk
• 5 tbsp Dill, fresh, finely chopped
• 3 tsp lemon juice, freshly squeezed
• ¼ liter sour cream
• 1 tsp pepper, ground
• ½ tsp coriander, crushed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and chop the potatoes, then boil with salt and water for about 20 minutes. Meanwhile, clean the various types of fish and cut them into small pieces (without bones and skin). Once the potatoes have boiled for 15 minutes, add the fish pieces to the potatoes and cook over low heat for another 15 minutes. Remove the fish pieces from the potatoes with a slotted spoon and keep warm. Mix the flour and milk well (without lumps) and add to the potatoes. Bring to a boil for 2-3 minutes, then puree with a hand blender until smooth. Season the soup with dill, coriander, sour cream, pepper, and a little more salt if desired. Then return the fish pieces to the soup. Turn off the heat and let it simmer for another 5 minutes, then serve.