Name: Lapland fish soup
Yield: Serves 6
Cuisine: British
Ingredients: 3 celery sticks, finely sliced; 400 g whole pollock, gutted, filleted and skinned; 400 g whole trout or salmon, gutted, filleted and skinned; flaked sea salt and black pepper; 150 ml dry white wine; 2 potatoes, cut to the size of board-game dice; 40 g butter; 1 teaspoon fennel seeds; 3 bay leaves; 200 ml double cream; a handful of dill, finely chopped; 4 carrots, sliced a little thicker than the celery; 1 onion, cut into medium dice

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I love this soup; it is so deliciously warming. I should know, as it was 43°C when I first ate it. Crilla, our guide, dug a hole in the snow and, using his flint strike, a knife and lichen pulled from the trees, soon had a decent fire going, crackling and popping with green pine needles. The soup was lowered on to the fire in a battered camping pot. Served up in mugs, it did as much for my hands as my tongue. In that clean, frozen air and snowy glare, it was a truly delicate and memorable s