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Uni's Kalamojakka (Fish Soup)
Source: Uni Belanger, relative
1 medium Lake Trout
3 pounds of potatos cubed
1/2 cups of cut up celery
1/4 cup onion chopped
4 cups milk
4 tablespoons flour
1/4 cup butter
2 bayleafs
white pepper to taste
1/4 tsp thyme
salt to taste
sprig of fresh parsley
- Cook potatos, not mushy. Set aside
- Cook fish in water with bayleaf for about 15 minutes. Cool, remove bones, flake and set aside
- In a large stock pot, melt butter.
- Saute onion, celery and thyme, salt, white pepper. Do not brown. Add flour and mix. Add milk. Let the milk thicken for about 5 to 10 minutes over medium heat. Add flaked fish and potatos.
- Serve with fresh parsley on top.
Submitted by Marcia Malloy Pratt, Washburn, WI
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