Kalamojakka (Fish Stew) Recipe

Name: Kalamojakka (Fish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small potatoes, peeled and quartered; 1 large fish fillet (preferably pike, trout, or perch, but any white fish will work); 2 bay leaves; 1 tablespoon butter; 1 leek, sliced (white and pale green parts only); 1 small onion, diced; 1 clove garlic, minced; pinch thyme; Sea salt and cracked pepper; 2 tablespoons flour; 2 cups fish/potato water, reserved; 2 cups milk (preferably whole, any will do); Fresh herbs for topping (parsley, dill)

Servings: persons

3 small potatoes, peeled and quartered
1 large fish fillet (preferably pike, trout, or perch, but any white fish will work)
2 bay leaves
1 tablespoon butter
1 leek, sliced (white and pale green parts only)
1 small onion, diced
1 clove garlic, minced
pinch thyme
Sea salt and cracked pepper
2 tablespoons flour
2 cups fish/potato water, reserved
2 cups milk (preferably whole, any will do)
Fresh herbs for topping (parsley, dill)

1
Add potato quarters to a medium pot with 4 cups water and salt. Boil until soft but not falling apart when pierced with a knife, about 7-8 minutes. Strain potatoes (or use a slotted spoon to pull them), reserving water.
2
Cut fish fillet into even sized pieces and add to potato water with bay leaves. Bring to a simmer and cook until soft and flaky, about 8-10 minutes. Remove fish and set aside. Pour fish/potato water into bowl and set aside.
3
Add butter to original pot and melt over medium heat. Add onion, leek, garlic, thyme, salt, and pepper and saute until soft (not brown). Add flour and mix to combine, cooking for just a minute. Add potato/fish water, plus 2 cups milk and stir until well combined. Let simmer for 15 minutes.
4
While soup is simmering, flake fish. Add fish and potatoes back to broth and simmer 5 minutes longer. Salt and pepper to taste and top with fresh herbs.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 small potatoes, peeled and quartered, 1 large fish fillet (preferably pike, trout, or perch, but any white fish will work), 2 bay leaves, 1 tablespoon butter, and more.

Yes, Kalamojakka (Fish Stew) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kalamojakka (Fish Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions