Recipe: Finnish Salmon Stew

FINNISH SALMON STEW

"This Finnish Salmon Stew, keitetty lohi or kalakeitto, simply means fish soup, but it is much richer than that. Finnish cooks make this with or without milk. Ideally it is made with a whole, freshly caught salmon weighing about three pounds. Since finding a whole salmon in a fish store is less and less likely these days, I've adapted this recipe to accommodate two fillets. At the end of May and in early June, my fish store has beautiful salmon that were caught in the Copper River, in Alaska. These are truly delicious fish, rich and fatty, whose flesh is the most inviting orange color. If you can get the same, make this stew. Even if you can't, make this stew - it's incredible."

1 bunch fresh dill, divided use
2 1/2 pound salmon fillets
2 1/2 quarts water
3 tablespoon white wine vinegar
1 tablespoon sea salt
1 medium-size onion, thinly sliced and separated into rings
1 bay leaf
10 white peppercorns
20 allspice berries
2 pounds new potatoes, such as Yukon Gold or fingerlings, cut into 1-inch cubes or left whole
2 cups whole milk (optional)
1 cup heavy (whipping) cream

Set aside 10 sprigs of the dill and chop enough of the remainder to get 1/2 cup. Save the rest for another use.

Put the salmon in a fish poacher, if you have one, or a large and longish casserole. Cover with the water, vinegar, salt, onion slices, bay leaf, peppercorns, allspice, and dill sprigs and bring the water to just below a boil over high heat. As soon as the water begins the first little bubble, in 10 to 15 minutes, turn the heat off and remove the salmon from the water. Strain the liquid and pour into a large saucepan or return to the casserole. Salt and refrigerate the salmon if you are not going to prepare it immediately.

Put the potatoes in the salmon-poaching broth and bring to a boil over medium heat, about 20 minutes. Cook until tender, about another 15 minutes.

Add the milk, if using, the cream, and the chopped dill to the broth. Place the salmon in the broth and cook until it begins to flake, about 5 minutes. Check the seasonings and serve immediately.

Makes 6 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: The Best Stews in the World by Clifford A. Wright