Livonian Ajngemahtec

Ingredients

In Livonian cuisine, the original Ajngemahtec is typically made with local ingredients and flavors. To adapt the dish to Livonian cuisine, we will incorporate ingredients and spices commonly used in Livonian cooking. Additionally, Livonian cuisine often emphasizes the use of smoked fish, which will be the star ingredient in this recipe. We alse have the original recipe for Ajngemahtec, so you can check it out.

• 500g (1.1 lb) smoked fish fillets 500g (1.1 lb) smoked fish fillets
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 parsnip, peeled and diced 1 parsnip, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced potatoes, carrots, and parsnip to the pot. Stir well to coat the vegetables with the oil and cook for a few minutes.
3. 3.
   Pour in the fish or vegetable broth and add the bay leaf, dried dill, and dried parsley. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the vegetables are tender.
5. 5.
   While the stew is simmering, remove the skin and bones from the smoked fish fillets and flake the flesh into bite-sized pieces.
6. 6.
   Add the smoked fish to the pot and gently stir to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaf from the stew before serving.
8. 8.
   Serve the Livonian Ajngemahtec hot, garnished with fresh dill or parsley.

Treat your ingredients with care...

• Smoked fish — If you prefer a milder smoky flavor, you can use partially smoked fish fillets instead of fully smoked ones. Adjust the cooking time accordingly to ensure the fish is cooked through.

Tips & Tricks

• For added richness, you can stir in a dollop of sour cream or crème fraîche just before serving.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• If you prefer a thicker stew, you can mash some of the cooked vegetables with a fork or blend a portion of the stew with an immersion blender.

Serving advice

Livonian Ajngemahtec is best served hot, accompanied by freshly baked bread or traditional Livonian rye bread.

Presentation advice

To enhance the presentation, sprinkle some fresh dill or parsley on top of the stew before serving. Serve the stew in individual bowls or rustic clay pots for an authentic touch.