Mojakka (Dairy Free)

"Years ago I was introduced to this soup by my late mother in law who was of Scandinavian descent. She made this one with fish. I have tasted this at the Hoito Restaurant in Thunder Bay, Ontario Canada, but it was made with broth and meat. I like this fish one much better as I find it much lighter. I recommend that you don't substitute other fish in this recipe. It won't taste as good."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 5mins


  • 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)
  • 3 bay leaves
  • 14 teaspoon thyme (this is very strong so don't use more)
  • salt and pepper
  • 12 teaspoon parsley (I used the dried)


  • 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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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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