Dairy-Free Mojakka: A Hearty Finnish Fish Stew

The scent of simmering fish and potatoes always takes me back to my travels in Scandinavia. I remember stumbling into a tiny, family-run restaurant in Helsinki on a blustery autumn evening. The warmth of the room, the friendly chatter, and the aroma of a creamy, comforting stew instantly made me feel at home. It was Mojakka, a traditional Finnish stew, and though I’ve tweaked it over the years to be dairy-free, that first taste remains etched in my memory. It’s a simple dish, but full of flavor and perfect for a cold night.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Dietary Type: Dairy-Free

Ingredients

• 2 medium trout fillets (boneless and skin on)
• 2 lbs yellow potatoes (I used the ones that were golf ball sized)
• ½ cup celery (cut in small pieces)
• 4 scallions (chopped)
• 4 cups potato water (reserved from cooking the potatoes)
• 4 cups unsweetened soymilk
• 4 tablespoons flour (I used spelt flour)
• ¼ cup vegan margarine (Earth Balance)
• 3 bay leaves
• ¼ teaspoon thyme (this is very strong so don’t use more)
• Salt and pepper to taste
• ½ teaspoon parsley (I used the dried)

Equipment Needed

• Large stew pot
• Smaller pot
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. Begin by preparing the potatoes. Wash them thoroughly and cut them in half. Place the halved potatoes in a large stew pot.

2. Add enough water to cover the potatoes completely. Bring the water to a boil and cook the potatoes for about 7-10 minutes. It’s important to check for doneness around the 7-minute mark. Use a fork to gently pierce a potato – if it’s still slightly firm, that’s ideal. They should not be mushy at this stage.

3. Once the potatoes are partially cooked, remove them from the pot using a slotted spoon and set aside. Reserve the potato water; this flavorful liquid will be a key ingredient in the stew.

4. Carefully place the trout fillets and bay leaves into the reserved potato water. Bring the water back to a gentle simmer and cook the fish for 10-15 minutes, or until it’s cooked through and flakes easily with a fork.

5. Once the fish is cooked, remove it from the potato water and set aside. Don’t forget to discard the bay leaves.

6. Pour the potato/fish water into another pot, temporarily emptying the stew pot.

7. Now, return the large stew pot to the stove. Add the vegan margarine and allow it to melt over medium heat.

8. Add the chopped scallions and celery to the melted vegan margarine. Season with thyme, salt, and pepper. Sauté these vegetables until the scallions are softened, taking care not to brown them. This should take about 3-5 minutes.

9. Sprinkle the flour over the softened vegetables. Stir gently and continuously to ensure the flour is well incorporated and there are no lumps. Cook the flour for about 1-2 minutes to remove the raw flour taste.

10. Slowly pour the reserved potato/fish water back into the pot with the flour mixture, stirring constantly to prevent lumps from forming.

11. Gradually add the unsweetened soymilk to the pot, continuing to stir gently.

12. Bring the mixture to a simmer over medium heat and allow it to cook for about 10-15 minutes. The stew should thicken slightly during this time. Keep in mind that the stew might not thicken dramatically. If you prefer a thicker consistency, you can add more flour. A general guideline is to use one tablespoon of flour per cup of liquid. In this case, that would be about 8 tablespoons of flour mixed with a little cold water to make a slurry before adding it to the stew.

13. While the stew is simmering, gently flake the cooked trout into bite-sized pieces.

14. Once the stew has simmered for the desired time, add the flaked fish and the partially cooked potatoes to the pot.

15. Stir gently to combine all the ingredients. Allow the stew to heat through, ensuring the potatoes are cooked through and tender. This should take another 5-10 minutes.

16. Before serving, taste the Mojakka and adjust the seasoning with additional salt and pepper as needed.

17. To serve, ladle the Mojakka into bowls and sprinkle with dried parsley (or fresh, if you prefer).

Expert Tips & Tricks

• Don’t overcook the potatoes initially. They will continue to cook in the stew, so you want them to be slightly firm to prevent them from becoming mushy.
• For a richer flavor, consider using a high-quality vegetable broth instead of some of the potato water.
• If you prefer a thicker stew, use a slurry of cornstarch and cold water instead of flour for thickening towards the end of the cooking time. This is also a gluten-free option.
• Be gentle when flaking the fish to avoid breaking it into very small pieces. You want to maintain some texture in the stew.
• To prevent the soymilk from curdling, make sure the stew is not boiling vigorously. Simmering is key.

Serving & Storage Suggestions

Serve this Dairy-Free Mojakka hot in bowls as a hearty and comforting meal. It pairs well with crusty bread for dipping into the delicious broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions.

While freezing is possible, the texture of the potatoes may change slightly upon thawing. If freezing, allow the stew to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	162 kcal	N/A
Total Fat	2.3 g	3%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	86.5 mg	3%
Total Carbohydrate	29.2 g	9%
Dietary Fiber	3.9 g	15%
Sugars	6.5 g	N/A
Protein	6.5 g	12%

Variations & Substitutions

• Fish: While trout is recommended for its flavor, you could experiment with other firm white fish like cod or haddock, keeping in mind that the taste will differ slightly.
• Potatoes: Feel free to use other types of potatoes if you prefer, such as Yukon Gold or red potatoes.
• Soymilk: You can substitute the soymilk with another unsweetened plant-based milk, such as almond milk or oat milk. However, the creaminess and flavor may vary. Coconut milk (the kind from a carton, not the canned variety) can also be used for a richer taste.
• Gluten-Free: Ensure you use a gluten-free flour blend for thickening, or use cornstarch as suggested in the “Expert Tips & Tricks” section.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish. Thaw it completely before adding it to the potato water. Pat it dry with paper towels to remove excess moisture.

Q: How can I make this stew thicker?
A: If the stew is not thick enough, you can add a slurry of cornstarch and cold water or more flour to thicken it. Simmer for a few more minutes until it reaches your desired consistency.

Q: What if I don’t have potato water?
A: If you don’t have potato water, you can use vegetable broth or fish broth instead. This will add flavor to the stew.

Q: Can I add other vegetables to this stew?
A: Yes, feel free to add other vegetables such as carrots, parsnips, or leeks for extra flavor and nutrients. Add them when you sauté the scallions and celery.

Q: Is this stew spicy?
A: This stew is not spicy. However, you can add a pinch of red pepper flakes or a dash of hot sauce to give it a little kick.

Final Thoughts

This Dairy-Free Mojakka is a testament to the power of simple ingredients transformed into a comforting and flavorful meal. Its humble roots belie the rich and satisfying experience it offers. I urge you to try this recipe, and allow yourself to be transported to the cozy kitchens of Scandinavia. Feel free to adjust the seasonings and vegetables to your liking, and don’t hesitate to share your creations and feedback! This hearty stew is a perfect pairing with a crisp white wine or a light beer, making it an ideal choice for a cozy weeknight dinner or a gathering with friends and family.