Recipe for: Fish soup with Baltic fish and dill - photo 1
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Recipe for: Fish soup with Baltic fish and dill

Soups Regional Cuisine of Poland 45 min Medium 4 wyświetleń ~55.10 PLN - (0)
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Description

Aromatic Polish fish soup made with Baltic fish (cod and flounder) with a distinct touch of fresh dill. This classic regional dish from northern Poland combines the delicate flavor of white fish with the spicy notes of bay leaf and allspice, along with the vegetable sweetness of carrot and leek. Perfect as a warming starter for a family lunch or as a main dish with dark bread. The soup has a clear, slightly creamy finish (which can be made without cream), and the dill adds freshness and a green color. The recipe describes step by step how to prepare the fish stock from scratch, process the fish, prepare the vegetables, and season it so that even a beginner cook can achieve excellent results.

Ingredients Used

Ingredients (17)

Servings:
4
  • Cod 600 g
  • Flounder 200 g
  • Onion 1 szt. (~150 g)
  • Leek 150 g
  • Carrot 1.9 szt. (~150 g)
  • Potatoes 2.7 szt. (~400 g)
  • Celery 100 g
  • Lemon 0.8 szt. (~60 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • 🌿 Przyprawy
  • Parsley 100 g
  • Dill 1.5 pęczki (~30 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 2 szt. (~2 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • 18% cream 80 ml
💰 Szacowany koszt dania: ~55.10 PLN (13.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Fish broth

1

Prepare the pot: take a large pot with a capacity of at least 3 liters. Place the fish parts in the pot (if you have cod heads and bones, add them now along with 200 g of skin/bones; if you only have fillets, keep 200 g of the trimmings and cut-offs). Fill with cold water to a level of about 2 liters. Add half of the chopped onion (75 g), half of the leek (75 g of the white part), half of the carrot (75 g), as well as bay leaves and allspice.

Ingredients: Cod, Flounder, Onion, Leek, Carrot, Bay leaf
Use a large stainless steel pot with a thick bottom. Cold water allows for more flavor to be extracted from the bones. If you only have boneless fillets, enhance the flavor by adding 1 teaspoon of fish stock or more vegetables.
2

Place a pot over medium heat and slowly bring it to a very gentle simmer – only a few bubbles should appear, not a vigorous boil. Skim off the foam with a slotted spoon or ladle every 5-7 minutes to keep the broth clear. Cook on very low heat for 20 minutes from the moment it reaches a gentle simmer.

Ingredients: Cod, Flounder, Onion, Leek, Carrot
Use a slotted spoon or a sieve to remove the foam. Do not boil the broth vigorously, as it will become cloudy and the fish will release an unpleasant smell. 20 minutes is enough for delicate Baltic fish.

Vegetables

3

In the meantime, prepare the vegetables: chop the remaining onion into small cubes (75 g), slice the leek into thin half-rings (75 g), cut the remaining carrot into slices or half-moons (75 g), peel and dice the celery and parsley. Peel the potatoes and cut them into cubes measuring 1.5-2 cm (400 g).

Ingredients: Onion, Leek, Carrot, Celery, Parsley
Use a sharp knife and a cutting board. Try to make the vegetable pieces similar in size — this way they will cook evenly. If you don't have a grater, chopping with a knife is fine.
4

In a medium skillet, heat canola oil (30 g) and add 20 g of butter. Add the chopped onion and sauté over medium heat for 3-4 minutes until it becomes translucent and slightly golden; add the leek and sauté for another 2 minutes. Add the carrot, celery, and parsley and sauté for 4-5 minutes, stirring, until the vegetables are slightly softened and flavorful.

Ingredients: Rapeseed oil, Butter, Onion, Leek, Carrot, Celery, Parsley
The best pan is 24-28 cm. Use a wooden spoon or spatula. Be careful not to burn the onion — lower the heat when it starts to brown significantly.

Soup

5

Pour the sautéed vegetables into the pot with the broth, increase the heat if the broth has stopped simmering. Add the potatoes and cook on low heat for 10-12 minutes, until the potatoes are soft (check with a fork — it should go in easily).

Use a lid to speed up cooking, but remove it from time to time to check the vegetables. Remember the tenderness of the potatoes — if they are still hard, cook for another 2-4 minutes.
6

Remove the bony parts and fish heads from the broth using a slotted spoon. If you only used fillets, proceed to the next step. Add the chopped cod and sole fillets (600 g of cod and 200 g of sole) to the boiling soup — cut the fillets into bite-sized pieces (about 3-4 cm). Gently cook for 6-8 minutes until the fish flesh becomes opaque and flakes easily with a fork.

Ingredients: Cod, Flounder
The fish cooks very quickly; do not boil the soup vigorously, as the fish will become rubbery. Test: the meat should flake apart under light pressure from a fork.

Finishing and serving

7

Season the soup with salt (about 6 g) and pepper (2 pinches). Add the juice of half a lemon (30 g) or the whole lemon to taste, taste and adjust. If you want to cream the soup, temper the sour cream: in a small bowl, mix 2 tablespoons of sour cream (about 30 g) with a few tablespoons of hot broth, then pour it back into the pot and stir.

Ingredients: Salt, Black pepper, Lemon, 18% cream
Always add a smaller amount of salt and lemon juice first, seasoning gradually. Tempering the cream prevents it from curdling in the hot soup.
8

Serve the soup hot in deep plates. Generously sprinkle with fresh, finely chopped dill (30 g bunch) and optionally with parsley. You can place a piece of butter (remaining 20 g) on the plate or serve with sour rye bread.

Ingredients: Dill, Butter
Use a sharp knife to chop the dill and do not cut it too early — it loses its aroma. The best dish is a deep soup plate with a diameter of about 22 cm.

Fun Fact

💡

In the Baltic regions of Poland, fish soups have been prepared for centuries from what the catch provided — often based on bones and heads, whose flavor value was not wasted. Dill is a typical addition in Polish tradition, especially in Kashubian and Pomeranian cuisine.

Best for

rodzinny obiad wiosenny posiłek przyjęcie nadmorskie

Tips

🍽️ Serving

Serve the soup hot, freshly sprinkled with dill. Place a slice of dark bread or garlic butter on the side of the plate. You can also serve a few slices of lemon and a separate black pepper for seasoning at the table.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 48 hours. When reheating, heat slowly over low heat — do not allow it to boil, as this will make the fish tough. Freezing soup that contains cream (if used) is not recommended.

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