Mojakka (Dairy Free)

READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    medium trout fillets (boneless and skin on)
  • 2
    lbs yellow potatoes (I used the ones that were golf ball sized)
  • 12
    cup celery (cut in small pieces)
  • 4
    scallions (chopped)
  • 4
    cups potato water (reserved from cooking the potatoes)
  • 4
    cups soymilk (unsweetened)
  • 4
    tablespoons flour (I used spelt flour)
  • 14
    cup vegan margarine (Earth Balance)
  • 14
    teaspoon thyme (this is very strong so don't use more)
  • salt and pepper
  • 12
    teaspoon parsley (I used the dried)
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DIRECTIONS

  • 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 little hard that's perfect. Take them off the heat and remove from the water.
  • Put the fish and bay leaves into the potato water and cook for 10-15 minutes. Remove the bay leaf when done and set the fish aside.
  • Pour the potato/fish water into another pot.
  • In the pot you just poured the water out of; add the vegan margarine and saute the scallions, celery, thyme, salt and pepper. Don't brown this, just cook until the onions are soft. Add the flour and mix well stirring gently.
  • Add the water back into the pot as well as the soy milk and let it simmer on medium for about 10-15 minutes. I noted that the liquid didn't thicken up all that much. You can of course add more flour if you want it thicker. One tablespoon per cup of liquid should do it. That would mean 8 tablespoons of flour.
  • While that's simmering flake the fish and add the fish and potatoes into the liquid.
  • Sprinkle with fresh parsley if you wish. I used the dried and sprinkled it on top.
  • Bon Appetit!
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