Finnish Salmon Soup “Lohikeitto” with Coconut Milk

Peel the potatoes and cut them into cubes or thin slices. Slice the carrots into rounds or half-rounds. Slice the onion into thin half-rings. Cut the fish into large chunks (about 3–4 cm).

Heat sunflower oil in a heavy-bottomed pot. Add the potatoes and sauté over medium heat for 3 minutes, stirring occasionally.

Add the carrots and sauté for another 3 minutes. Then add the red onion and cook for 1 more minute, stirring.

Stir in the salt, pepper, and honey, and sauté over low heat for another 2 minutes so the vegetables caramelize slightly and the spices bloom.

Pour in hot water (so it covers the vegetables by about 2 cm), bring to a boil, and simmer covered over medium heat for 15 minutes—the potatoes should become tender.

Reduce the heat to low. Pour in the cream and coconut milk, and stir gently. Add the chunks of red fish and simmer for exactly 5 minutes, avoiding a rolling boil.

Turn off the heat, cover with a lid, and let the soup rest for 15 minutes—during this time the fish will reach perfection and the broth will absorb all the aromas.