|
| Home
-> [Finnish, Scandinavian, Seafood, Soups & Stews] -> [Reino's kalamoiika Recipe] |
| |
| |
Reino's kalamoiika
|
| Artist: |
_ |
| Categories: |
Finnish, Scandinavian, Seafood, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| lbs | Fresh or frozen salmon | | 1 1/4
| tbsp | Salt | | 1/2
| tsp | Pepper | | 2
| | Bay leaves | | 6
| | Whole allspice | | 4
| med | Potatoes | | 2
| med | Carrots | | 3
| small | Onions, divided | | 1
| cup | Red cabbage, sliced | | 1
| | Handful fresh celery leaves | | | -chopped | | 5
| slice | Bacon | | 1 1/2
| tbsp | Butter | | 1
| cup | Celery, diced fine | | 1/2
| | Green bell pepper, diced | | | -fine | | 1
| | 6 ?oz can minced clams | | 1
| quart | Water | | 1
| | 6 ?oz can shrimp (small | | | -or broken) | | 1/2
| can | Pimento, chopped fine | | 1
| cup | Chopped fresh mushrooms | | 1/2
| tsp | Rosemary leaves | | 1/2
| tsp | Ground cumin | | 1/4
| tsp | Ground thyme | | 1/4
| tsp | Ground oregano | | 4
| | Crushed chili tepins (a hot | | | -dried pepper) | | 1
| quart | Milk | | 1
| tbsp | Butter |
|
Procedures:
| 1 | Source: foodday, june 18, "91 - reino koski "makes a good gallon" | | 2 | note: this was the grand prize winner in the first of the oregonian- james beard recipe contests, held in 197The winner"s name was reino koski. | | 3 | This is a finnish soup. | | 4 | use any cut salmon or steelhead, leaving skin on. | | 5 | In 1 quart water, with salt and pepper, simmer on low heat in 5- or 6-quart pot. | | 6 | When skin comes off easily, set aside on plate and remove skin and bones. | | 7 | Cut or break into 1- and 2-inch pieces. | | 8 | In liquid stock, place bay leaves and whole allspice. | | 9 | Add potatoes, cut in 1- or 1 ?inch pieces; carrots, cut lengthwise and into half circles about ?inch thick; and 2 onions cubed coarsely (not chopped fine). | | 10 | Cook over low heat. | | 11 | After a short while, add red cabbage and celery leaves. | | 12 | Stir. | | 13 | Cook until carrots are almost tender and potatoes don"t disintegrate. | | 14 | while this is cooking, dice bacon and cook in fry pan over low heat. | | 15 | Pour almost all fat off. | | 16 | Add butter (or margarine) and diced celery, remaining onion (diced fine) and green pepper. | | 17 | Saute" until onions are yellow and peppers are pale green. | | 18 | Now back to your pot. | | 19 | Add salmon pieces, (they should be not quite cooked) |
|
|
|
| |
| |
| |
|
|
|
|
|
|