Kalakeitto (Fish Stew)

Serves 6.

I have revised and simplified the directions for cooking the stew since the recipe was first published in 1964.

  • 1 lb. cleaned fresh fish (perch, pike, lake trout or salmon)

  • 2 tsp. salt

  • 1 medium onion, chopped

  • ½ tsp. dill weed

  • 4 c. water

  • 3 to 4 medium potatoes, peeled and diced

  • 2 c. milk

  • 2 to 3 tbsp. butter

  • Chives or fresh dill for garnish

    Cut the fish into 2-inch pieces; set aside. Combine salt, onion, dill, water and potatoes in saucepan. Bring to the boil and cook 20 minutes or until the potatoes are tender.

    Add the fish and cook just until fish flakes, then pour in the milk and heat to serving temperature. Top with butter and sprinkle with chives or dill.