Ingredients
Whole Trout2, carcass and filets separate - have your fishmonger filet the trout and save the bones for you
Yellow Onion1, peeled and quartered
Leek1, cleaned & roughly chopped
Garlic1 head
Dill3 bunches
Fennel1 head, cleaned & chopped
Bay Leaves2
Black Peppercorns2 tbsp
Coriander2 tbsp, whole seeds
Red Onion4
Red Potatoes2 lbs
Kosher Salt6-8 tbsp
Black Pepperto taste
Steps
- Prepare your fish stock. You can also make vegetable stock or use a pre-made stock, but making your own will be much better. Add the chopped yellow onion, leek, bay leaves, 2 bunches of dill, whole head of garlic, fennel, trout carcasses, black peppercorns, and coriander seeds into a medium sized pot; cover with cold water and add 5 tablespoons of salt. Bring the stock to a simmer over medium heat, but never boiling. Cook for 30 minutes and strain out the liquid, composting all of the solids.
- Using the same pot, add the strained fish stock back in.
- Peel and slice the red onions into half moons. Wash and cut the potatoes into 2” pieces. Wash and pick the last bunch of dill. Chop the leaves and stems separately.
- Bring the broth to simmer again and add 1-2 tablespoons of salt to taste (taste your broth first!). Add the onions, potatoes, and dill stems and cook very gently until the potatoes are tender, about 20-30 minutes.
- Chop up all your remaining dill while your vegetables are cooking.
- After the potatoes are cooked, gently poach the trout filets for about 4 minutes. To serve, distribute trout, potatoes, and onions evenly, topping with a load of fresh dill and cracked black pepper on top. This is a very subtly flavored soup, it needs the dill and black pepper to really do a lot of the heavy lifting.
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