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Kalamojakka
Finnish Fish Stew
A comforting and creamy fish stew, Kalamojakka is a traditional Finnish dish that highlights fresh fish and hearty potatoes in a rich broth.
๐ง ์ฌ๋ฃ
- 1 lb White fish fillets (e.g., pike, trout, perch)(cut into chunks)
- 3 small Potatoes(peeled and quartered)
- 1 medium Leek, sliced (white and pale green parts)
- 1 small Onion, diced
- 1 clove Garlic, minced
- 1 tbsp Butter
- 4 cups Fish stock
- 2 cups Milk (whole milk recommended)
- 2 tbsp Flour
- 2 tbsp Fresh dill, chopped(for garnish)
- to taste Salt and black pepper
- 2 Bay leaves
- 1 pinch Thyme
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a medium pot, combine quartered potatoes with 4 cups of water and a pinch of salt. Boil until tender, about 7-8 minutes. Strain the potatoes, reserving the cooking water.
- 2
Cut the fish fillets into even-sized pieces. Add them to the reserved potato water along with bay leaves. Bring to a simmer and cook until the fish is flaky and cooked through, about 8-10 minutes. Remove the fish and set aside. Reserve the fish/potato water.
- 3
In the original pot, melt the butter over medium heat. Add the diced onion and sliced leek and sautรฉ until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the reserved fish/potato water and the milk until well combined and smooth.
- 5
Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the broth has thickened. Add the cooked fish and potatoes back into the pot. Simmer for another 5 minutes to heat through.
- 6
Season with salt and pepper to taste. Ladle the stew into bowls and garnish with fresh chopped dill.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a good quality fish stock will enhance the flavor of the stew.
- โAvoid overcooking the fish to keep it tender.
- โThis stew is traditionally brothier than a chowder, as it doesn't use thickening agents like cornstarch.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other root vegetables like carrots or parsnips.
- A splash of Pernod or white wine can add an extra layer of flavor.