Burbot Soup

When it's cold outside I often like to eat something that will properly heat me up from the inside. Even if it's not leg numbing cold or I can't feel my face kind of cold anymore it's still been windy and the kind of cold that goes through to your bones. So the best kind of food on days like this are definitely soups and stews.
 I only felt it was finally time to make burbot soup before the season ends. I think I just about got one of the last ones but I still left some really fat plump ones at the Fishmongers.

Burbot is a really ugly fish which is related to cod. Don't judge this fish by it's looks 'cause it's really delicious. The meat is white and very firm.
Usually they sell this fish whole with all the intestines still inside. You can always ask the fishmonger to prep the fish for you, if you are scared to take on the task, but I just enjoy to do everything myself as it just adds to the whole soup making process and I'm sure it also adds to the taste when you've had to do all the hard work.

You will need:
Burbot 1-1,5kg (can be replaced with cod or almost any other fish of preference)
Shallots 3
Bayleaves 3
All spice 4-5 kernels

Carrots 4
Parsnip 1
Swede (Rutabaga) 1/2
Potatoes 5
Fennel 1
Fresh Turmeric 1 nub about 1x5 cm
White wine 1 glass approx. 12cl (optional but gives a bit of acidity to the soup)
Salt
Curry 2tsp (optional)
Turmeric spice
Cream 2 dl
Dill

Put on a pair of plastic gloves cause it's time to Skin the fish and it can get a bit messy if you're not used to it (however, to make it easier for yourself you can always ask the fishmonger to do it for you).
To skin the fish, cut a collar like slit just behind the fins behind the head. Slide your fingers under the collar and pull like you were pulling off a very tight sweater or pvc outfit off of someone long and slim :D
The intestines will be revealed by this time. The big light pink, almost a cream white firm piece that falls out first is the liver. Be very careful not to break the gall bladder, next to the liver, because this will give off a very bitter taste and ruin your whole soup. Pull out the intestines and remove. Save the liver (will be added to the soup later) and if you are lucky you will also find a big bag of roe (fish eggs), which are very silky, tiny and soft in texture (truly delish).
Unfortunately my fish had no eggs :(

 Cut the fish into 4 pieces (optional but it makes it easier to fit into the pot) and place into a big pot including the head and all (you can even add the skin).
Add 2 shallots cut into 4.
Add some sprigs of dill, the bay leaves and the all spice and cover with water.
Slowly bring it to boil and remove any foam that forms onto the surface. As soon as it looks like you can remove the fish off the bone take it out of the water. Wearing plastic gloves clean the fish.
Be careful when doing this to get all the smallest bones out too.
I still like to keep the fish filet as whole as possible, this way it will stay more juicy.
Place the fish bone back into the boiling water and let simmer until you have a nice stock.
Drain the stock to remove any bones, dill, all spice, shallots and bayleaves.

Now you have a great fish stock for your soup :)

Dice the carrot, potato, swede and parsnip into cubes (1 - 2cm).
Dice the shallots.
Cut the Turmeric into 4. Turmeric will dye everything yellow and it will not come off easily so please be aware of this and try to touch it as little as possible with your hands or anything white.
Place olive oil and butter into the pot.
Add the shallots first and sautée until they are a bit translucent.
Add the potato, swede and parsnip and fennel and sautéed a bit more until they get a bit of colour.
I like to add my carrots in after a little while as I don't want them to be completely mushy as they cook faster than the potatoes.
Pour in the white wine and simmer until reduced.
Add the fish stock.
Add salt.
Remember to add the carrots too.
Cook until the root vegetables are done. I don't like anything to be overcooked but you don't want the potatoes to be undercooked either.
As soon as the potatoes are cooked add cream and the fish.
Add the curry according to taste.
Chop in some fresh dill.
Taste until you are satisfied with the amount of salt and curry.
To add a bit more yellow colour to the stock you can add a bit of ground turmeric.

The wine and the curry are completely optional. I just like to add a bit of character to an otherwise very traditional soup and I hadn't originally planned on adding the wine but I just happened to have some leftover chardonnay in my fridge.

 I hope this will keep you warm and cosy :)