Kalamojakka Fish Stew
Ingredients
- 3 small potatoes, peeled and quartered
- 1 large fish fillet (preferably pike, trout, or perch, but any white fish will work)
- 2 bay leaves
- 1 tablespoon butter
- 1 leek, sliced (white and pale green parts only)
- 1 small onion, diced
- 1 clove garlic, minced
- pinch thyme
- Sea salt and cracked pepper
- 2 tablespoons flour
- 2 cups fish/potato water, reserved
- 2 cups milk (preferably whole, any will do)
- Fresh herbs for topping (parsley, dill)
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