Fisksoppa med aioli | Markus Aujalay

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a large pot over medium heat.

Add chopped onions, leeks, and carrots; sauté until softened, about 5-7 minutes.

Stir in diced potatoes and cook for another 3-4 minutes.

Pour in white wine and let it simmer for 2-3 minutes to reduce.

Add fish stock, bay leaves, salt, and pepper; bring to a boil.

Reduce heat and simmer for 15-20 minutes until potatoes are tender.

Add fish pieces and cook until just opaque, about 5-7 minutes.

Stir in cream and fresh dill; heat through without boiling.

Taste and adjust seasoning with salt and pepper if needed.

Serve hot, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens