Haarala Mojakka

Source of recipe: This recipe is one of two that mother made when I was growing up in the 1940's and 1950's. As best as I can translate "MOJAKKA" from Finnish to English would be "A FISH CHOWDER". I grew up in the 40's and this "FINNISH DISH" was on the menu once a week (sometimes twice, trice, etc.) at our home. Liver was another weekly dish. I loved my "FINNISH MOJAKKA" but hated the liver dish. Fifty some years later I still love my "MOJAKKA" but I have not eaten liver since high school.

Directions: In a large six quart pot arrange six strips of cut-up bacon and start them sizzling. You have already sliced six potatoes and two medium size onions. On top of the sizzling bacon, put a layer of onion, then a layer of potatoes, then a layer of flaked fish. You have previously cooked a pike or two and then cut it into flakes. The pattern is repeated - onion, potatoes, fish - until all three are used up (three cups of flaked fish is enough). Season each layer with salt, pepper, and cut-up garlic (or garlic salt) to your taste. Add enough water to barely cover top layer of fish and then sprinkle dehydrated vegetables (mixed) over the top. One small package is needed. Place the pickling spice in a small cheese-cloth bag. One teaspoon of pickling spice is plenty. Tie the bag with a long string for later removal and place in the pot. Bring the pot to a boil,then simmer for 30 minutes or until the potatoes are done. Remove the spice bag and discard. Mix one cup of milk (or about 2/3 cup of dry milk) with two cups of water and add to the pot with 3 or 4 tablespoons of butter or margarine. Stir very lightly, cover the pot, and simmer another 20 minutes. NOTE--My mother would cut the bacon in one inch pieces because it was easier to eat in pieces then whole.

Allan V. Haarala, Cobalt, Ontario
As posted on the Cobalt 2003 Guestbook
Reprinted with permission of Al Haarala.



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