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Ingredients
Potato and Fish Stew
- Ingredients
- 1 shallot
- 1 Fennel bulb
- 1 Cucumber
- 500 grams waxy potatoes
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters dry white wine
- 600 milliliters fish stock
- 400 grams fish fillets (such as salmon and pollock)
- 200 grams King prawn (ready to cook)
- 2 Tbsps Crème fraiche
- 1 tsp Horseradish (from a jar)
- salt
- 1 tsp lemon juice
- peppers
- 1 Tbsp freshly chopped parsley
Peel shallot and cut into rings. Rinse, trim and roughly chop fennel bulb. Chop fennel leaves and set aside for garnish. Peel cucumber, cut in half lengthwise, scrape out seeds and cut halves into pieces. Peel, rinse and cut potatoes into pieces. In a pan, cook prepared vegetables (except for the cucumber) in melted butter until translucent. Sprinkle with flour and add wine. Add fish stock, bring to a boil and simmer over low heat, stirring occasionally, about 15 minutes.
Rinse fish, pat dry and cut into bite-sized pieces. Rinse prawns and drain. Add fish, prawns and cucumber to pan and cook over low heat, about 5 minutes. Finally, stir in crème fraîche and season with mustard, salt, lemon juice and pepper. Serve sprinkled with parsley and fennel leaves.
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 38.77 g | (40 %) | ||
| Fat | 11.32 g | (10 %) | ||
| Carbohydrates | 33.36 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.05 g | (17 %) |