Use this recipe to make Finnish Fish Chowder.

Martha Stewart Living, June 2002


Recipe Summary

Makes 5 quarts


Ingredient Checklist


Instructions Checklist
  • Make a bouquet garni by tying bay leaves, parsley, thyme, tarragon, dill, fennel seeds, and peppercorns in a piece of cheesecloth; set aside.

  • Melt the butter in the stockpot over medium-high heat. Add leeks, onion, mushrooms, carrots, celery, and fennel; cook until vegetables are tender, 8 to 10 minutes. Raise heat to high, and add fish heads and bones, wine, reserved bouquet garni, and enough water to just cover the bones (about 4 1/2 quarts). Bring mixture to a boil; reduce heat to medium-low, and simmer 25 minutes. Skim scum from surface with a large spoon, as needed.

  • Prepare an ice bath. Remove stockpot from heat, and strain stock through a fine sieve into a large heat-proof bowl set in the ice bath, and let cool slightly before using or storing.

Cook's Notes

Have your fishmonger remove the gills from the fish heads and cut the bones to fit in a sixteen-quart stockpot; wash both heads and bones well in cold water before using. While it is best used the day it is made, this flavorful stock can be stored in an airtight container in the freezer for up to three months.