Creamy Fish Soup (Estonian)

3 tablespoons butter

1 cup finely diced onion

1 tablespoon ground allspice

2 bay leaves

2 sprigs thyme

4 cups low-sodium chicken stock, cold

1 cup heavy cream

2 cups 1-inch red new potato cubes

½ pound salmon fillet, cut into 1-inch cubes

½ pound halibut fillet, cut into 1-inch cubes

1 to 2 teaspoons fish sauce

Coarsely ground white and pink peppercorns, to taste

2 tablespoons each chopped fresh dill and chopped chives

In a large saucepan over medium heat, melt the butter and sweat the onions with the allspice, bay leaves, and thyme until onions soften and aromas bloom, about 6 minutes. Add the cold stock, cream and potatoes and simmer until potatoes are al dente, about 10 minutes. Add the fish and continue to simmer until the fish is cooked, about 5 minutes. Taste and add fish sauce and cracked pepper to season.

Serve in warmed bowls and garnish with dill and chives – and enjoy!