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Uni's Kalamojakka (Fish Soup)

Source: Uni Belanger, relative

1 medium Lake Trout
3 pounds of potatos cubed
1/2 cups of cut up celery
1/4 cup onion chopped
4 cups milk
4 tablespoons flour
1/4 cup butter
2 bayleafs
white pepper to taste
1/4 tsp thyme
salt to taste
sprig of fresh parsley

1. Cook potatos, not mushy. Set aside
2. Cook fish in water with bayleaf for about 15 minutes. Cool, remove bones, flake and set aside
3. In a large stock pot, melt butter.
4. Saute onion, celery and thyme, salt, white pepper. Do not brown. Add flour and mix. Add milk. Let the milk thicken for about 5 to 10 minutes over medium heat. Add flaked fish and potatos.
5. Serve with fresh parsley on top.

Submitted by Marcia Malloy Pratt, Washburn, WI