Creamy fish stew
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A creamy fish stew is a perfect match for a good white wine. See below for wine recommendations.
Ingredients for four
400g salmon and or cod fillets 1 dl water leek carrot 2 potatoes 1 dl cream 2 tbsp cream 2 dl white wine(or 4/1 water/white wine vinegar) dill 1/2 tsp white pepper salt to taste 1 tbsp butter/olive oil
Tip: For a limey fish paste, add 2 tablespoons of tomato puree and a few anchovy fillets (anchovies are my favourite).
Peel the potatoes and carrot. Cut into forkfuls. Peel and wash the leek. Cut the lightest part into fine shreds.
In a saucepan, add water and bring to the boil. Add the white wine and season with white pepper and a pinch of salt.
Bring the potatoes and carrots to the boil, cover with a lid. Meanwhile, cut the fish into forkfuls.
When the potatoes are still a little crunchy, add the leeks, cream, cream of tartar and fish. Bring to the boil quickly. Finish with butter and dill. Season with salt.
Serve the creamy fish stew with good bread and white wine.
Fish dishes Central Europe
