Mojakka Finnish Fish Soup Food

MOJAKKA-FINNISH FISH SOUP

Steps:

• 1. Clean the potatoes and cut in half. Cook for 7-10 minutes in a large stew pot. Make sure you check them. Stick a fork in them at the 7 minute mark, if they are still a bit hard, that's fine, take them off the heat and remove from the water. Keep the cooking water!!!
• 2. Put the fish and bay leaves into the potato water and cook for 10-15 minutes. Then, remove the bay leaves when done and set the fish aside.
• 3. Pour the potato/fish water into another pot.
• 4. Using the pot you just emptied, add the butter and saute the scallions, celery, thyme and salt and pepper. Don't let it brown, just cook until the scallions are soft. Add the flour and stir gently.
• 5. Add the water back into the pot with the butter, scallions, celery and thyme and add the milk. Simmer this on medium for about 10-15 more minutes. This will thicken slightly.
• 6. While this is simmering flake the fish and add it with the potatoes back into the liquid.
• 7. Sprinkle with fresh parsley if you wish.
• 8. Enjoy!

FINNISH STYLE MOJAKKA

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
• Add 4 cups of the water and bring to a boil.
• Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours.
• Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes.

FINNISH FISH SOUP

Steps:

• In a large saucepan, heat water, rice, dried mixed herbs, peas and salt and pepper to taste to a boil over medium high heat.
• Reduce heat and simmer for 15 minutes before adding fish.
• Meanwhile, combine tomato paste, corn starch and water; add to soup and season with salt, paprika, and garlic salt.
• Let simmer an additional 15 minutes; garnish with fresh parsley.

FINNISH STYLE MOJAKKA

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours. Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well; simmer for 15 more minutes.