Canadian Fish Camp Mojakka

Source of recipe: Verna Kangas, Thunder Bay, ON, the fish camp cook who could make one trout feed a dozen hungry fisher people.

1 trout, gutted and gilled only
3 potatoes, peeled and cubed
3 carrots, sliced
1 lg. onion sliced
1 can evaporated milk
3 tbsp flour
salt and pepper to taste
allspice, whole

Place onion, potatoes, and carrots in saucepan with about 1 inch of water. Cover and simmer until beginning to soften. Add whole allspice (6 to 8), salt and pepper. Lay chucked fish on top of vegetables, check water level, cover and simmer 15 - 20 min. depending on size of fish. Remove fish to cool and debone. Mix canned milk with 3 Tbsps. of flour using wire whisk and stir into remaining liquid in kettle stirring to smooth. Add deboned fish and eat!

Submitted by Nancy Forsythe, Grand Marais, MN



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