Fiskisúpa

Method

Dice the potatoes and onions into small, even pieces. Melt butter in a large pot over medium heat and soften the onions for 3-4 minutes without browning. Add the diced potatoes and fish stock, bringing to a gentle boil, then simmer for 12-15 minutes until the potatoes are nearly tender. Cut the fish into bite-sized chunks and add to the pot, simmering for a further 5-7 minutes until the fish is just cooked through and flakes easily. Pour in the milk, season carefully with salt and white pepper, and heat through without boiling. Serve hot, garnished with fresh chopped parsley.