I like dishes where everything is made in the same pan!
- 500 gram shrimp
- 500 gram cod
- 500 gram Frøya midloin
- 1 pcs onion
- 2 cloves garlic
- 1 pcs fennel
- 3 pcs carrot
- 1 pcs red chili
- 500 gram potatoes
- 3 tbsp good olive oil
- 1 tbsp white wine vinegar / 2 dl white wine
- 1 can canned tomatoes
- 1 tbsp wheat flour
- 1 liter fish broth
- 1 bunt fresh dill
- 1 tsp salt
- 1 tsp sugar
This recipe is based on classic French recipes and is incredibly good. Lots of good vegetables give the broth a wonderful taste. You can of course vary with different fish and shellfish. The base with onion, garlic, carrot, celery and fennel goes incredibly well with fish. This one is incredibly good and it's just fun. Serve with some good bread and aioli.
Find a large pan and add well with good olive oil. Cut onions, carrots, fennel, chili, garlic and celery sticks into small pieces and add to the pan. Cook on medium heat for 5-10 minutes until the onion has become soft and shiny.
Now add white wine vinegar or white wine and let this reduce until the liquid is almost gone. Now add the wheat flour and stir well. The wheat flour acts as a thickener for the liquid in this pan. If you prefer it in consistency like soup then you can drop wheat flour.
Now pour on fish broth and canned tomatoes. You can also use good fresh tomatoes if you wish. Stir well and bring the pan to a boil. When it starts you will see that the liquid thickens somewhat. Divide the potatoes into the appropriate size to eat in one piece and place in the pan. Finely chop half of the dill and place in the pan. Add salt and sugar and put on the lid. Turn down the heat to medium minus and now let the pan stand for 20-30 minutes until the potatoes are suitably tender. It should not boil, but pull (that there is an occasional bubble). The lid makes the taste concentrate even more and that the liquid does not evaporate.
Divide the fish into appropriate size pieces. I think a suitable bit is that it fits nicely on a spoon with some vegetables next to it. Size approx: 2 cm x 2 cm cubes. Peel the shrimps so they are ready.
When the potatoes are ready, this fish casserole is ready. Turn off the heat and add the cod and salmon in pieces. Add the rest of the dill and stir. Leave to soak for 5 minutes with the fish. I add the shrimps when serving because they are already cooked and become a little tough if they get too hot. Season with salt and possibly lemon for a perfect taste.
Serve with good bread and aioli. This stew can be prepared well before you serve it. Just heat up and add the fish just before serving. Good luck.