Reino's Kalamoiika
Submitted by a_hinshaw
Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.
YIELD
6 servingsPREP
60 minCOOK
120 minREADY
180 minA Finnish-style fisherman’s chowder built in stages so each ingredient holds its character. The salmon poaches first in salted water, giving up its skin and bones easily before being broken into chunks and set aside, while the cooking liquid becomes the foundation for everything that follows.
Whole allspice and bay leaves do something subtle but important here, perfuming the broth with warm Nordic spice that pairs beautifully with the milk added at the end. Red cabbage tints the pot a soft pink and adds a slightly sweet, earthy note that distinguishes this from any Maritime chowder.
The bacon, butter, celery, onion, and green pepper get cooked separately in a skillet so the aromatics develop deep flavor before joining the pot. Skipping that step gives you a flatter soup.
Low heat from the moment the milk goes in is essential. Boiling will break the dairy and turn your beautiful broth grainy.
Chef Tips
- Leave the salmon skin on during the initial poach. It pulls off cleanly once cooked and the fat under the skin enriches the broth.
- Cut potatoes into substantial chunks. Smaller pieces disintegrate over the long simmer and cloud the broth.
- Add the milk a cup at a time, stirring between additions. This tempers the dairy and prevents curdling.
- Make it a day ahead if you can. The flavors marry overnight and the second-day bowl is even better.
Variations
- Substitute steelhead trout or arctic char for the salmon, both are traditional in Finnish cooking.
- Swap canned clams and shrimp for fresh shellfish if you have access, adding them in the last few minutes.
- Add a splash of cream at the end for a richer, more luxurious finish.
Ingredients
Directions
Use any cut salmon or steelhead, leaving skin on.
In 1 quart water, with salt and pepper, simmer on low heat in 5- or 6-quart pot.
When skin comes off easily, set aside on plate and remove skin and bones.
Cut or break into 1- and 2-inch pieces.
In liquid stock, place bay leaves and whole allspice.
Add potatoes, cut in 1- or 1½-inch pieces; carrots, cut lengthwise and into half circles about ¼ inch thick; and 2 onions cubed coarsely (not chopped fine).
Cook over low heat. After a short while, add red cabbage and celery leaves.
Stir. Cook until carrots are almost tender and potatoes don’t disintegrate.
While this is cooking, dice bacon and cook in fry pan over low heat.
Pour almost all fat off.
Add butter (or margarine) and diced celery, remaining onion (diced fine) and green pepper.
Sauté until onions are yellow and peppers are pale green.
Now back to your pot. Add salmon pieces, (they should be not quite cooked).
From now on everything is simmered on low to preserve body.
Add clams with broth, shrimp and 1 quart water.
Put in stuff from fry pan.
Add pimento, mushrooms, rosemary, cumin, thyme, oregano and chilies.
Stir in milk a cup at a time. Add butter and let whole bit simmer for at least one hour.
Serve with tossed salad and garlic bread.
Can be frozen.
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