Entree: Poland – Pomerania – Kaszubska Zupa Rybna (Traditional Kashubian fish soup from Pomerania featuring mixed white and smoked fish with root vegetables and herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 8 cups (1.9 L) fish stock or water with fish bones (see note)
- 1 lb (454 g) cod or other firm white fish fillets, skin removed
- 1 lb (454 g) smoked fish (mackerel, trout, or smoked haddock), bones removed
- 2 tbsp (30 ml) butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced, about 6 oz (170 g)
- 1 medium parsnip, diced, about 4 oz (115 g)
- 2 stalks celery, diced, about 4 oz (115 g)
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 1 bay leaf
- 4 whole allspice berries
- 1 tsp (2 g) dried marjoram or 1 tbsp (3 g) fresh chopped marjoram
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) freshly chopped dill
- 2 tbsp (16 g) chopped fresh parsley
- 2 tbsp (20 g) all-purpose flour (optional, for slight thickening)
- 1/2 cup (120 ml) light cream or sour cream (optional finishing)

Instructions

1. If making stock from fish bones: rinse bones and heads, place in a large pot with 10 cups (2.4 L) cold water, bring to a gentle simmer and skim foam. Simmer 20–30 minutes with one onion half, a carrot, and a bay leaf, then strain and measure 8 cups (1.9 L) of clear stock.
2. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Add diced carrots, parsnip, and celery; sauté 3–4 minutes. Pour in the fish stock, add bay leaf and allspice, and bring to a simmer.
4. Add diced potatoes and simmer until vegetables are tender, about 12–15 minutes.
5. Meanwhile cut the white fish fillets into 1–2 inch (2–5 cm) pieces and flake the smoked fish into bite-sized pieces, removing any remaining bones.
6. If using flour for slight thickening, whisk flour into 1/4 cup (60 ml) of cold stock to make a slurry and stir into the soup now. Simmer 2–3 minutes to cook the flour.
7. Add the white fish and smoked fish to the pot and simmer gently just until the fresh fish is opaque and cooked through, about 4–6 minutes. Avoid boiling vigorously to keep the fish tender.
8. Stir in lemon juice, chopped dill, parsley, marjoram, salt, and pepper. If using cream, reduce heat to low and swirl in cream just to heat without curdling.
9. Taste and adjust seasoning with additional salt or lemon as needed. Remove bay leaf and allspice berries before serving if visible.
10. Ladle hot into bowls and garnish with extra fresh dill and a drizzle of butter or a small spoon of sour cream if desired. Serve with rye or crusty bread.