Ear in Finnish)

This recipe guides you through making a hearty fish soup using a fish head, tail, and spine, along with potatoes, carrots, onions, and cream. Start by cleaning the fish head, removing gills and rinsing, then simmer the head with onion and carrot for 30 minutes, skimming foam and filtering the broth. Bring the broth to a boil, add diced potatoes and cook for 8 minutes. While the potatoes cook, sauté onion and carrot in butter for 5–7 minutes and combine with the potatoes, seasoning with salt, pepper, and bay leaf. Once the potatoes are tender, add the fish pieces and cook for 4–5 minutes. Finally, stir in room‑temperature cream, bring to a gentle boil, and let the soup infuse for 10 minutes. Serve with a quick butter‑dill spread made by mixing softened butter with chopped dill and garlic.