If you are exploring easy Finnish recipes at home, this traditional method yields a soul-warming Fish soup (Kalakeitto) with perfectly tender potatoes, flaky white fish, and a luxurious creamy broth.

Quick Recipe Card

Prep Time Cook Time Servings Difficulty Level
10 Minutes 20 Minutes 4 Servings Easy

Ingredients

The Base & Aromatics

  • 50 g Butter

  • 1 medium Yellow Onion, diced

  • 4 small/medium Carrots, unpeeled and finely sliced into half-moons

  • 1 kg Firm/All-Purpose Potatoes, peeled and diced into bite-sized cubes

  • 1 Liter Boiling Water

Seasoning & Spices

  • 2 tsp Dried Dill

  • 1 tsp Ground White Pepper

  • 10 whole Allspice Berries (or Whole Black Peppercorns)

  • 2 small Dried Bay Leaves

  • ¼ lemon Zest (finely grated)

  • 2 tsp Salt (adjust to taste)

The Protein & Finish

  • 400 g Frozen Saithe / Pollock fillets (partially thawed and cut into bite-sized chunks)

  • 200 ml (1 cup) Heavy Cream (or lactose-free whipping cream)

  • 1 generous handful Fresh Dill, finely chopped

  • Lemon wedges (for serving at the table)

Pro Tips & Substitutions

  • Use Lemon Zest Instead of Juice in the Pot: Adding fresh lemon juice directly to boiling cream can cause the broth to curdle. Instead, bloom lemon zest in butter for a bright, citrusy aroma without risking separation. Offer fresh lemon wedges at the table so everyone can add fresh juice right into their own bowl.

  • Fish Selection: Frozen saithe or Alaska pollock is budget-friendly, sustainable (look for MSC certification), and stays tender. You can substitute fresh or frozen salmon, cod, or haddock using the same method.

  • Cutting Carrots Small: Chop carrots slightly smaller than your potatoes so both vegetables reach perfect tenderness at the exact same time.

Step-by-Step Instructions

Step 1: Bloom the Aromatics

Melt the butter in a large pot over medium heat. Add the diced onion and sauté gently until soft and translucent. Stir in the dried dill, ground white pepper, and finely grated lemon zest. Let the spices toast in the warm butter for about a minute until fragrant.

Step 2: Add Vegetables and Simmer

Toss in the sliced carrots and stir to coat them in the seasoned butter. Pour in 1 liter of boiling water. Season with salt, then add the diced potatoes, whole allspice berries, and bay leaves. Cover with a lid, reduce to a gentle simmer, and cook for 10–12 minutes until the potatoes are just tender when pierced with a fork.

Step 3: Cook the Fish Gently

Carefully add the partially thawed fish chunks to the simmering pot. Lower the heat so the liquid barely bubbles. Cover and let the fish gently poach for about 10 minutes. Avoid a rolling boil here—gentle heat keeps the fish intact and flaky rather than breaking it apart.

Step 4: Cream and Fresh Herbs

Pour in the heavy cream and stir gently. Remove the pot from the heat immediately—do not boil after adding the cream. Remove the bay leaves, stir in a generous amount of fresh chopped dill, and taste to adjust salt if needed.

How to Serve

Ladle the hot Fish soup (Kalakeitto) into deep bowls and top with extra fresh dill. Serve alongside slices of dark Finnish rye bread spread with salted butter. Keep fresh lemon wedges on the side for squeezing right before eating.

Watch the Step-by-Step Video

Prefer to visual learning? Scroll down to watch the full step-by-step video recipe demonstrating how easily this classic Finnish dish comes together right in your own kitchen!