Recipe - Reinos Kalamoiika

2 pound Fresh or frozen salmon
1 One fourth tablespoon Salt
One half teaspoon Pepper
2 Bay leaves
6 Whole allspice
4 md Potatoes
2 md Carrots
3 small Onions, divided
1 cup Red cabbage, cut or sliced up
1 Handful fresh celery leaves,
chopped
5 sl Bacon
1 One half tablespoon Butter
1 cup Celery, minced fine
One half Green bell pepper, minced
fine
1 6 One half ounce can minced clams
1 qt Water
1 6 One half ounce can shrimp (small
or broken)
One half cn Pimento, chopped fine
1 cup Chopped fresh mushrooms
One half teaspoon Rosemary leaves
One half teaspoon Ground cumin
One fourth teaspoon Ground thyme
One fourth teaspoon Ground oregano
4 Crushed chili tepins (a hot
dried pepper)
1 qt Milk
1 tablespoon Butter

Source: FOODday, June 18, '91 Reino Koski "Makes a good gallon"

Note: This was the Grand Prize Winner in the first of The Oregonian James
Beard recipe contests, held in 1975. The winner's name was Reino Koski.
This is a Finnish soup.

Use any cut salmon or steelhead, leaving skin on. In 1 quart water, with
salt and pepper, simmer on low heat in 5 or 6quart pot. When skin comes
off easily, set aside on plate and remove skin and bones. Cut or break into
1 and 2inch pieces. In liquid stock, place bay leaves and whole
allspice. Add potatoes, cut in 1 or 1 1/2inch pieces; carrots, cut
lengthwise and into half circles about 1/4inch 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 minced celery, remaining
onion ( minced fine) and green pepper. Saute' 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.

Posted by Valerie Whittle. Courtesy of Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini