Finnish Salmon and Potato Soup with Slow-Braised Fish

Method

1. In a pot, sauté the onion until translucent.
2. Add the potatoes and carrots, and cook for 5 minutes.
3. Place the salmon fillet in a separate pan with a bit of oil and cook over medium heat for 2-3 minutes on each side to sear.
4. Transfer the seared salmon to the pot with the vegetables and fish stock.
5. Simmer the soup gently for 15-20 minutes, allowing the flavors to meld.
6. Stir in the dill and season with salt and pepper.
7. Serve the soup with a slice of rye bread on top.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.