Prairie Lake Kalamojakka

Source of recipe: Developed from several family recipes in Northern Minnesota. This recipe has been an entry in the St. Urho's Day Mojakka Cook-Off in Cloquet, MN. It was also featured in a cooking segment on KDLH-TV in Duluth.

Steve Pedley at the 2003 Mojakka Cook-Off. Photo by Gerry Henkel. Ingredients
  • 1 lbs White firm fleshed fish cubed
  • 2.5 lbs Potatoes
  • 1 Small Onion
  • Salt
  • Pinch of dill weed
  • Water
  • 2-3 C. milk
  • 5 Peppercorns
  • 5 Allspice berries
  • Bay leaf
  1. Peel and dice potatoes and onion.
  2. Place in stock pot/soup kettle with water to barely cover.
  3. Make sachet of peppercorns, allspice and bay leaf and add to pot.
  4. Add salt and dill weed.
  5. Heat to a boil and simmer until potatoes are just tender.
  6. Add fish and simmer till fish is opaque and flakes easily.
  7. Add milk heat, but do not boil.
  8. Serve with hearty bread or hard tack.
Submitted by: Steve Pedley, Duluth, MN


[ Home ] [ Submit a recipe ] [ Recipes ] [ Finnish Dining ]
[ Mojakka Memories ] [ News ] [ Calendar ] [ Links ]

This site copyright © 2002-2004 by Wink Timber Media Agency