Fish Stew
Ingredients
- Ingredients
- 2 carrots
- 1 stalk Leeks
- 1 sm can button Mushroom (150 grams)
- 2 shallots
- 2 garlic cloves
- 2 Tbsps butter
- 200 milliliters white wine
- 600 milliliters fish stock
- 500 grams potatoes
- salt
- 4 slices Monkfish (each 100 grams)
- 300 grams
- 4 turbot fillet (each 100 grams)
- 3 Sardine (ready to cook)
- 4 Sole fillet (each 100 grams)
- ½ l fish stock (from a jar)
- 100 grams Double cream
- salt
- white peppers
- 3 handfuls parsley
Preparation steps
Peel carrots and cut into strips. Rinse leeks, trim and cut into strips. Trim mushrooms and cut in half. Peel shallots and garlic and chop finely. In a saucepan, melt butter and saute shallots, garlic and sliced vegetables about 2 minutes. Add white wine and fish stock and simmer for about 15 minutes. Then strain through a sieve reserving fish stock. Peel potatoes, trim, cut into pieces and cook in boiling water until knife-tender about 25 minutes .
Rinse fish and pat dry. Boil fish stock again in a large pot and add monkfish and eel. Simmer over low heat for about 10 minutes with the lid closed. Add turbot, sardines and sole and allow to simmer a further 5 minutes. Remove fish with a skimmer from the stock and keep warm. Mix fish stock with double cream, reduce liquid slightly and season with salt and pepper. Then carefully add the fish to the pot again. Rinse parsley, shake dry, pluck the leaves from the stem and finely chop. To serve, arrange potatoes in a deep plate and cover with fish stew and garnish with parsley leaves. If desired, serve with fresh bread.
