Burbot chowder

Name: Burbot chowder (Madekeitto)
Cuisine: Finnish
Ingredients: 1 kg/2¼ lb burbot or monkfish, with their bones, if filleted; 1 kg/2¼ lb burbot or monkfish, with their bones, if filleted; 20 g/¾ oz/1½ tbsp unsalted (sweet) butter; 1 onion, chopped; 1 small celery stick, chopped; 1 small leek, chopped; 1 bay leaf; 10 whole allspice; 5 white peppercorns; 1.5 litres/2½ pints/6¼ cups water; 1 carrot, finely diced; 500 g/1¼ lb potatoes, cubed; 5 ml/1 tsp plain white (all-purpose) flour; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; salt and ground white pepper; salt and ground white pepper; dill sprigs, to garnish

Madekeitto

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Burbot is a large freshwater fish that looks similar to a monkfish, and which has soft but well-flavoured flesh. In fact, years ago, their similarity led to both fish being called burbot. This hearty chowder can be served on its own as a tasty appetizer or with bread for a sustaining main meal.

Ingredients

1 kg/2¼ lb burbot or monkfish, with their bones, if filleted
20 g/

Europe
Finland
Main course
Gluten-free
Pescatarian
Nordic

Method

Fillet the fish or, if the fishmonger fillets it for you, ask him to reserve the bones and head. Cut the fish into large chunks.
Heat the butter in a pan, add the chopped onion, celery, leek, fish bones, fish head and any fish trimmings. Fry for about 5 minutes until the vegetables are beginning to soften. Add the bay leaf, allspice, peppercorns,