Updated April 2007

Kalamojakka (Finnish Fish Stew)

(KAH-LAH-MOY-AH-KAH)

For my beef version of mojakka, see Mojakka ja Leipa. For another Finnish fish stew, see Selyanka Salmon Stew.

More tested Scandinavian soups and stews here.

In a seaside cafe south of Oulu on Finland's west coast, I selected lunch from a menu I couldn't comprehend (it was in Finnish and Swedish). But 'kalamojakka' intrigued me, one of the few words I could roughly pronounce. It was an excellent choice, a rich stew with chunks of Baltic salmon and flavors quite different from traditional stews and chowders of North America.

Allspice, rutabaga and dill are essential to keeping this stew true to its Finnish roots (in a pinch, substitute a turnip for the rutabaga). Since this is a Finnish dish, select yellow Finnish potatoes if you can find them. Otherwise, use Yukon Gold (similar to the Finnish variety) or russets.

You'll get better flavor and nutrition with fish, chicken or vegetable stock for at least part of the liquid (a personal favorite is half water, half shrimp stock). I suggest 4 cups, but adjust the amount to just barely cover the vegetables (as in photo below).

Fish. I prefer salmon but firm white fish such as cod, haddock, hake, or pollack are also good choices. If frozen, remove the fish from the package and thaw in a bowl of cold water. Remove any bones and skin. Do NOT cut fillets into pieces; fish will break apart during cooking.

Total time 1-2 hours. Serves 5-6.

SHOPPING LIST:
	Bacon (smoked, if possible) Onion Celery Carrots Potatoes Rutabaga (or turnip) Stock or water Whole allspice berries Dill Balsamic vinegar Fish

Make the stew:
1	Fry in stew pot over medium heat until bacon is browned (5-10 minutes)	1 T canola or other heat-tolerant oil 2-3 strips bacon, cut into small dice
2	Stir in, then cook gently until onions are softened and translucent (6-10 minutes)	1 medium yellow onion, coarsely chopped 1 rib celery, with leaves, diced 1-2 medium carrots, coarsely chopped Salt and fresh ground black pepper
3	Stir in and cook 2-3 minutes	3-5 medium potatoes, coarsely diced 1 baseball-size rutabaga, peeled and cut to 1/2" dice 1-2 cloves garlic, minced
4	Add, bring to boil, then lower heat and simmer, covered, a minimum of 20-30 minutes or until vegetables are tender. Stir occasionally.	About 4 cups (32 oz) stock or water (see above) 8-10 whole allspice berries (more if preferred)
5	Stir in dill and vinegar, submerge fish fillet(s) in the stew, then cover and turn off heat. The fish cooks in 5-10 minutes; fish is done when it flakes easily. Take care not to overcook fish!	1 T fresh dill, chopped (or 1 tsp dry dill leaves) 1 T balsamic vinegar 1 to 1-1/2 pounds fish (see above)
Sprinkle servings with chopped fresh dill leaves. Accompany with warm whole-wheat bread, butter and a semi-soft cheese such as Havarti.

Kalamojakka (Finnish Fish Stew)

SHOPPING LIST:

Make the stew: