Mojakka-Finnish Fish Soup

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:


2 medium trout fillets, boned and skin on
4 medium yukon gold potatoes cut in half
1/2 c celery, cut in small cubes
4 medium scallions, chopped
4 c potato water (saved from boiling the potatoes)
4 c goat milk
4 Tbsp flour
1/4 c goat butter
3 medium bay leaves
1/4 tsp dried thyme (its strong to don't use anymore)
salt and pepper to taste
1/2 tsp fresh parsley

The Cook

Jo Zimny Recipe
Well Seasoned
Albuquerque, NM (pop. 545,852)
Member Since Apr 2010
Jo's notes for this recipe:
I have eaten this soup for many years. The recipe was given to me by my late mother-in-law who was of Scandinavian decent. Her son's used to fish for brooke trout and she would use that in her soup. I can well imagine the Finns used to use goat butter and milk to make this soup in the old country as I did here. This is definitely one of my favourite soups!
Make it Your Way...

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Clean the potatoes and cut in half. Cook for 7-10 minutes in a large stew pot. Make sure you check them. Stick a fork in them at the 7 minute mark, if they are still a bit hard, that's fine, take them off the heat and remove from the water. Keep the cooking water!!!
Put the fish and bay leaves into the potato water and cook for 10-15 minutes. Then, remove the bay leaves when done and set the fish aside.
Pour the potato/fish water into another pot.
Using the pot you just emptied, add the butter and saute the scallions, celery, thyme and salt and pepper. Don't let it brown, just cook until the scallions are soft. Add the flour and stir gently.
Add the water back into the pot with the butter, scallions, celery and thyme and add the milk. Simmer this on medium for about 10-15 more minutes. This will thicken slightly.
While this is simmering flake the fish and add it with the potatoes back into the liquid.
Sprinkle with fresh parsley if you wish.

About this Recipe



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user Nancy J. Patrykus Finnjin - Nov 24, 2011
I have never seen a Finnish recipe using goat butter...
and I have many recipes from my Finnish relatives..
You have a great imagination!!Rather CUTE comment. a Finnish meat or fish stew...not a soup
But you're recipe looks good..
I will try it with salmon, and regular butter....
user Chad Roesti croesti - May 6, 2013
My Grandmother also added routabagas. She also used the trout we brought home from fish. As long as it didn't need to be scaled, it was just cleaned and chopped up and put in the pot, heads, tails and all! She also put a much larger amount of pepper in the soup. Just the way I make it today...sans heads.
user Nancy J. Patrykus Finnjin - May 6, 2013
I tried this recipe and say it's Family Tested & Approved!
user Nancy J. Patrykus Finnjin - May 6, 2013
Chad, what wonderful memories you have!

I have made your soup recipe, and I loved it.
Thank you, for your comment and recipe!
Nancy.. 5/7/13

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