Burbot soup
1,5 kg burbot
1,5 l fish stock
10 potatoes
2 onions
1 l milk
10 allspice berries
a dollop of butter
1 tsp salt
fresh shredded dill
Skin and gut the burbot. Reserve the liver and milt. It is also possible to buy skinned and gutter burbot from the fish department. Cut the burbot fillets into small pieces.
Peel and dice potatoes and onions and cook them in fish stock. Add the allspice berries. Cook for 10 minutes and add the fish. Let the soup simmer until the potatoes and fish are done.
Add milk and bring to a boil. Season with salt and add a dollop of butter and plenty of shredded dill. Cook the burbot liver and milt separately in salt water and serve with the soup.