Mrs. Margaret Walbridge Aikkola, a native New Englander now living in Finland, sent Yankee this recipe which her father invented to taste like lobster soup. It does. The dill gives the broth its nutty, lobster-like flavor.
Bring the water to a boil. Add the fish and dill and simmer until tender, about 15 minutes. Remove the dill sprig. Breakup the fish with a fork. Add the undiluted soup and simmer for 5 minutes longer. Dot with butter and sprinkle with pepper and parsley.