Fish Pot with 3 Kinds of Fish in Dill Sauce

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 68 kcal


  • 200 g Smoked salmon or other fish
  • 100 g Smoked halibut or other fish
  • 100 g Alaskan pollock or other fish
  • 6 Potatoes
  • 3 Carrots
  • 2 Fresh onions
  • 3 Garlic cloves
  • Dried oregano
  • 1 tsp Crushed grains of paradise
  • 0,5 tsp Dried rosemary needles
  • 0,5 L Water hot
  • Lemon pepper
  • Sea salt from the mill
  • Juice of half a lemon
  • 100 ml Cream
  • 2 tbsp Sour cream
  • 2 tbsp Frozen dill


  • Remove the skin from the salmon and halibut. Let a saucepan get hot and add the fish skin to the saucepan and sear it, the skin releases fat. Put the fat through a sieve.
  • During this time, peel and dice the carrots, potatoes, onions and garlic, roast the onions and the garlic in the fish fat, add the water, add the dried spices and the crushed grains of paradise and let them boil until soft, now season with sea salt and lemon pepper to taste, the lemon juice Refine with cream and sour cream and season with dill
  • Cut the pollock into strips and roast them in another pot, and add the fish to the soup, fillet the halibut and fry it for a short time and also add it, now do the same with the pollock, bring the soup to the boil 1 x briefly and serve hot.
  • We always eat this soup on rainy days in Koserow on the island of Usedom.


Serving: 100gCalories: 68kcalCarbohydrates: 1.2gProtein: 0.8gFat: 6.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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