Categories: Soups/stews, Fish/sea, Ethnic 
      Yield: 6 servings 
  
      2 lb Fresh or frozen salmon                   -fine 
  1 1/4 tb Salt                                1    6 1/2 oz can minced clams 
    1/2 ts Pepper                              1 qt Water 
      2    Bay leaves                          1    6 1/2 oz can shrimp (small 
      6    Whole allspice                           -or broken) 
      4 md Potatoes                          1/2 cn Pimento, chopped fine 
      2 md Carrots                             1 c  Chopped fresh mushrooms 
      3 sm Onions, divided                   1/2 ts Rosemary leaves 
      1 c  Red cabbage, sliced               1/2 ts Ground cumin 
      1    Handful fresh celery leaves,      1/4 ts Ground thyme 
           -chopped                          1/4 ts Ground oregano 
      5 sl Bacon                               4    Crushed chili tepins (a hot 
  1 1/2 tb Butter                                   -dried pepper) 
      1 c  Celery, diced fine                  1 qt Milk 
    1/2    Green bell pepper, diced            1 tb Butter 
  
  Source: FOODday, June 18, '91 - Reino Koski "Makes a good gallon" 
   
  Note:  This was the Grand Prize Winner in the first of The Oregonian- James 
  Beard recipe contests, held in 1975.  The winner's name was Reino Koski. 
  This is a Finnish soup. 
   
  Use any cut salmon or steelhead, leaving skin on.  In 1 quart water, with 
  salt and pepper, simmer on low heat in 5- or 6-quart pot.  When skin comes 
  off easily, set aside on plate and remove skin and bones.  Cut or break 
  into 1- and 2-inch pieces.  In liquid stock, place bay leaves and whole 
  allspice.  Add potatoes, cut in 1- or 1 1/2-inch pieces; carrots, cut 
  lengthwise and into half circles about 1/4-inch thick; and 2 onions cubed 
  coarsely (not chopped fine).  Cook over low heat.  After a short while, add 
  red cabbage and celery leaves.  Stir.  Cook until carrots are almost tender 
  and potatoes don't disintegrate. 
   
  While this is cooking, dice bacon and cook in fry pan over low heat. Pour 
  almost all fat off.  Add butter (or margarine) and diced celery, remaining 
  onion (diced fine) and green pepper.  Saute' until onions are yellow and 
  peppers are pale green.  Now back to your pot.  Add salmon pieces, (they 
  should be not quite cooked).  From now on everything is simmered on low to 
  preserve body.  Add clams with broth, shrimp and 1 quart water. Put in 
  stuff from fry pan.  Add pimento, mushrooms, rosemary, cumin, thyme, 
  oregano and chilies.  Stir in milk a cup at a time. Add butter and let 
  whole bit simmer for at least one hour.  Serve with tossed salad and garlic 
  bread.  Can be frozen. 
   
  Posted by Valerie Whittle. Courtesy of Fred Peters.