Instructions

• 1 - Prepare Fish Stock:
  In a large pot, add the fish bones and heads from the pike (if available) with 1.5 liters of water. Add bay leaves and peppercorns, then simmer gently for 15 minutes to create a light fish stock. Strain and discard solids.
• 2 - Sauté Vegetables:
  Heat vegetable oil in a pan over medium heat. Add chopped onion and carrots and sauté until they soften and start browning lightly, about 7-10 minutes. Stir in tomato paste and cook for another 2 minutes until fragrant.
• 3 - Cook Potatoes and Veggies:
  Pour the prepared fish stock into a clean pot and bring to a boil. Add diced potatoes and sautéed vegetables. Simmer on medium heat until potatoes are tender, about 15 minutes.
• 4 - Add Pike and Pickles:
  Cut pike fillets into small chunks and add to the pot. Also add chopped pickled cucumbers if using. Simmer gently until the fish is cooked through and tender, about 8-10 minutes.
• 5 - Season and Serve:
  Add salt to taste and stir in freshly squeezed lemon juice for brightness. Garnish generously with chopped fresh dill before serving.