Madekeitto means burbot (made) and soup (keitto). The recipe is quite similar to the salmon soup that is so typical in the Nordic countries. In fact, it’s exactly the same, but instead of salmon, it has burbot, which is a freshwater fish that is so ugly that this post doesn’t even have a picture with all the ingredients. If you’ve ever tried the classic Nordic salmon soup, then you know that the richness of the salmon pairs very well with the sweetness of the milky broth, and that dill brings a unique taste to it. Burbot is quite a different fish: it has white meat, a milder flavour, and its liver is the star of this recipe. It’s also sold mostly during winter, which turns this soup into a seasonal delicacy.

Important: Burbot is generally sold whole. If you don’t want to deal with having to skin and clean the fish, ask your fishmonger to do it for you. But ask them to keep the liver! It is what makes this recipe unique. Tell them you want to cook the whole fish to make broth, so they’ll keep its head and bones. Otherwise, they might filet it and discard everything that’s not meat.


  • Flesh and liver from burbot
  • 1 carrot
  • 1 onion
  • 4 big floury potatoes
  • 2 dl cream (35% fat)
  • Fresh dill to serve
  • Burbot broth

Ingredients for the broth:

  • 1 whole clean burbot (minus the liver)
  • Scraps from the carrot you’ll use in the soup
  • Scraps from the onion you’ll use in the soup
  • 10 black peppercorns
  • 2 bay leaves
  • 2 tsp salt


  1. Prepare the broth. Put all the broth ingredients into a pot and cover them with water. Remember to keep the liver aside! Bring it to a boil and then turn the heat to low. Let it simmer for 20 - 30 minutes.
  2. Meanwhile, chop the onion into tiny pieces and the carrot into about 0,5 cm thick slices. Peel the potatoes and cut them into bite-sized pieces.
  3. When the broth is ready, strain the liquid into a bowl and set it aside for later.
  4. Separate the meat from the bones, turning it into bite-sized pieces. Set them apart.
  5. Put some butter into a pot and add the onion. Turn the heat to medium-low. Stir and let it poach until it turns translucent. Then, add the carrot and let it poach for 5 - 10 minutes.
  6. Add the potatoes and the broth. Bring them to a boil and simmer at low heat until the potatoes are cooked.
  7. Add the cooked burbot meat and the liver, roughly chopped.
  8. Let the soup simmer for about 3 minutes longer.
  9. Add the cream and some fresh dill, stir them in and let the soup simmer for 30 seconds.
  10. Adjust for salt.
  11. Serve with more fresh dill.

Note: As I mentioned above, this recipe is quite similar to the salmon soup eaten in the Nordic countries. To make it, simply substitute burbot for salmon (without the liver!). Just ask the fishmonger to prepare it so that you have its flesh for the soup and the rest of what’s usable for the broth.