Winner of the 2004 St. Urho's Day Mojakka Cook-Off

Ancient Finnish Secret Mojakka

Stacy and Ben Source: Created the morning of the 2004 St. Urho's Day Cook-Off in Cloquet. Stacy Desmond and Ben Rimolde entered the Cook-Off on a whim and without a recipe, so gave it the title "Ancient Chinese Secret". We have changed the name a little for obvious reasons. Their concoction beat several traditional family recipes.

Judges Comments: The flavor of the broth is rich and buttery. It is also attractive with the use of fresh spinach and red potatoes and onions. Like Christmas.

2 pounds cod fillets
2/3 bottle of Guinness beer
About 1/2 cup of brown sugar
2 pounds baby red potatoes, diced
3 stalks celery, diced
2 bunches green onions, diced
10-ounce package frozen spinach, thawed
16 ounces of heavy cream
1 pound butter
16 ounces of skim milk
Salt, pepper to taste
3/4 teaspoon of oregano

Put beer and brown sugar in a skillet on medium-high heat; stir to dissolve brown sugar. Add cod fillets and cook for about 5 minutes on one side and then flip and cook for another 5 minutes. Remove from heat and flake cod into bite-sized pieces.

Dice potatoes and boil until nearly tender.

In a saucepan, combine cream, butter and skim milk. Heat thoroughly. Add salt, pepper and oregano.

Layer potatoes, celery, green onions, thawed spinach and cod in slow cooker. Pour cream mixture over. Stir to mix. Cook on low for 3-4 hours.

Yield: About 3 quarts.

Thanks to Connie Wirta of the Duluth News-Tribune for getting the recipes and for getting permission to publish them.


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