niemi@astroatc.UUCP (04/08/85)
This recipe (from my mother's library) answers a request posted
about 2 weeks ago. My mother stresses the fish skin and bones add to
the flavor. Asked "What kind of fish?" she said, "We use whatever we catch,
--walleyes, northern, brook trout..." She was born in the Upper Peninsula
of Michigan where the fishing is very good.
The recipe is similar to the one used for Wisconsin's Door County (the
thumb) Fish Boils. They use Lake Michigan whitefish.
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KALAMOJAKKA (In Finland, Kalakeitto)
Plain Fish Soup
from Northern States Women's Co-op Guild Cookbook (approx. 1935)
Contributed by Maiju (Nurmi) Wiita
1 lb. fresh fish, cleaned and scaled, cut into steaks or chunks
(with skin and bones, preferably not filletted)
2 cups potatos, peeled, cut into medium sized chunks
2 tablespoons diced onions
3/4 teaspoon salt
6 peppercorns (some prefer allspice)
2 cups milk
3/4 tablespoon all purpose flour
Barely cover potatos and onions with water and boil until potatos are almost
done. Add seasoning and layer fish on top of potatos. Continue cooking
until fish begins to flake. Blend flour with milk and add to soup.
Simmer for a few more minutes. Garnish with parsley or chives and
butter. Makes 2 or 3 servings.
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Bob Niemi, Astronautics, Madison, WI
...!uwvax!astroatc!niemi
Sauna is pronounced sow-nah (sow as in cow), NOT sawna.
You can always tell a Finn but you can't tell him much.