Burbot must be one of the ugliest fishes swimming around in the murky Finnish waters. Besides, you can't just neatly fillet it, you have to skin it. Peel the slimy brown skin off it like a sock. Like a really tight sock.

Despite the looks, it makes a really tasty soup. And now, during burbot's spawning season from mid January until the end of February, is the exactly right time to cook it.


First prepare the fish stock:
1,5 kg burbot (I had two à 700-800g)
1 onion
bunch of dill stems
1 bay leaf
10 white peppers
5 allspice berries
cold water
  1. Skin, clean and fillet the burbot. Set the filets aside.
  2. Place the fish bones with heads in a large pot. Make sure you’ve got the gills removed.
  3. Add the onion, dill stems and spices.
  4. Pour in cold water to cover everything.
  5. Bring to boil and skim off any scum that rises to the surface.
  6. Let simmer for about 20 minutes. Strain in to a large bowl.
1l burbot stock
the fillets of the 1,5 kg burbot, cut into smaller pieces
750g potatoes, peeled and diced (I had 6 quite big ones)
1 onion, chopped
1/2 leek, chopped
2 tbsp dill, chopped
3 dl cream
1 dl white wine
50g butter
2,5 tsp salt
white pepper
  1. Melt the butter in a large pot.
  2. Add the onions and potatoes and sauté for a few minutes.
  3. Pour in the burbot stock and salt and cook until the potatoes are almost al dente.
  4. Add cream, white wine, leek and the burbot pieces.
  5. Bring to boil and cook for 5 min.
  6. Sprinkle over the chopped dill and ground some white pepper. Serve.
P.s. If burbot isn't on your local fishmongers selection, you can surely replace it with its relative, cod.

No comments :

Post a Comment