Creamy Fish Soup (Uha)

Cut the fish into pieces (if using fillets, cut them into medium-sized pieces).

Bring 1.5 liters of water to a boil in a pot. Add the fish spine (cut into 3 parts) and fish pieces to the boiling water, along with the bay leaf, a pinch of salt, and pepper. Simmer over medium heat for 10-15 minutes.

While the fish is cooking, peel and dice the potatoes and carrots. Finely dice the onion. Melt butter in a skillet and sauté the onion and carrots until soft (about 5 minutes).

Add the diced potatoes and sautéed vegetables to the pot with the fish. Cook for another 10-15 minutes until the potatoes are tender.

Once the vegetables are done, remove the fish spine, pour the cream into the soup, and stir gently.

Pick the fish meat off the spine and add it back into the soup.