korottanut

Korottanut is a traditional Finnish dish originating from the coastal regions of Finland. It is a type of fish stew made primarily from freshwater or saltwater fish, such as perch, herring, or vendace, cooked with various vegetables and seasoned with herbs and spices. The dish is typically prepared by simmering the fish along with onions, potatoes, carrots, and leeks in a broth made from fish stock or water, often enhanced with dairy products like cream or milk to add richness.

The name "korottanut" is believed to derive from the Finnish verb "korottaa," meaning "to elevate" or "to lift," possibly referring to the dish’s aromatic combination of ingredients or its culinary significance in Finnish cuisine. It is traditionally served as a main course, often accompanied by rye bread or boiled potatoes.

Korottanut reflects Finland’s long-standing fishing culture and reliance on local, seasonal ingredients. Its preparation varies across regions and families, with some recipes emphasizing a creamy texture and others favoring a lighter, broth-based approach. In addition to its flavorful profile, korottanut is appreciated for its nutritional value, providing a good source of protein, omega-3 fatty acids, and vitamins.

Although less common today, korottanut remains a cultural culinary heritage within Finland, enjoyed during festive occasions and family gatherings. It exemplifies Finnish culinary traditions characterized by simplicity, freshness, and a connection to the country's natural resources.