Kalamojakka (Finnish fish stew)



6 medium potatoes, peeled and cut into bite-sized pieces
1 onion chopped
2 lbs. fresh fish fillets cut into bite-sized pieces (preferably northern pike)
1 can (12 oz.) evaporated milk
1 c. whole milk or half and half
2 peppercorns
5 whole allspice
4 Tbsp. butter
Salt to taste

Put potatoes in kettle and place fish fillets over them; add onion, peppercorns, and allspice. Add enough water to reach fish fillets but not cover them. Cover the kettle and cook without stirring until potatoes are tender. Do not pour out the water. Add evaporated milk and whole milk (or half and half) and butter. Bring to a simmer for 2 or 3 minutes. Add salt to taste – do not boil after salt has been added.