Kalamojakka (Fish Stew)

By • September 18, 2013 1 Comments

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Author Notes: This recipe is a Finnish-American concoction that is delightfully creamy and rich with smooth white fish and chunks of hearty potato. This will warm you up in the crisp days of fall!Stacy McCann


Serves 2

  • 3 small potatoes, peeled and quartered
  • 1 large fish fillet (preferably pike, trout, or perch, but any white fish will work)
  • 2 bay leaves
  • 1 tablespoon butter
  • 1 leek, sliced (white and pale green parts only)
  • 1 small onion, diced
  • 1 clove garlic, minced
  • Pinch thyme
  • Sea salt and cracked pepper
  • 2 tablespoons flour
  • 2 cups fish/potato water, reserved
  • 2 cups milk (preferably whole, any will do)
  • Fresh herbs for topping (parsley, dill)
  1. Add potato quarters to a medium pot with 4 cups water and salt. Boil until soft but not falling apart when pierced with a knife, about 7-8 minutes. Strain potatoes (or use a slotted spoon to pull them), reserving water.
  2. Cut fish fillet into even sized pieces and add to potato water with bay leaves. Bring to a simmer and cook until soft and flaky, about 8-10 minutes. Remove fish and set aside. Pour fish/potato water into bowl and set aside.
  3. Add butter to original pot and melt over medium heat. Add onion, leek, garlic, thyme, salt, and pepper and sauté until soft (not brown). Add flour and mix to combine, cooking for just a minute. Add potato/fish water, plus 2 cups milk and stir until well combined. Let simmer for 15 minutes.
  4. While soup is simmering, flake fish. Add fish and potatoes back to broth and simmer 5 minutes longer. Salt and pepper to taste and top with fresh herbs.

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