John Myers
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Fish Stew with Garlic Crostinis
The perfect fish stew with garlic crostinis recipe with a picture and simple step-by-step instructions.
Fish:
- 200 g Cod fillet
- 200 g Pollack fillet
- 200 g Salmon
- 1 tbsp Lemon juice
- Pepper salt
- Flour to mix with
- 20 g Clarified butter
Stew:
- 350 g White cabbage
- 1 Green peppers
- 1 Red peppers
- 1 medium sized Onion
- 1 size Red peppers
- 2 tbsp Olive oil
- 250 g Potatoes
- 25 g Flour
- 800 ml Vegetable broth
- 60 g Ajwar (paprika mush)
- 1 tbsp Fresh or frozen dill
- 1 shot White wine
- Salt, pinch of sugar
- Chilli as needed
Crostinis:
- 1 Baguette
- 1 size Clove of garlic
- Olive oil
Fish:
- Wash the fish in cold water, dry off. Pull out any bones and cut it into 3 cm pieces. Have a shallow bowl ready with flour, lemon juice, pepper and salt. Further preparation only takes place when the stew is ready.
Stew:
- Remove the cabbage from the stalk, cut into approx. 2 cm wide slices and cut them into 2 cm wide pieces. Wash the peppers, dry them, cut in half, remove the stem and the seeds. Cut into 1 cm wide strips and cut them into 1 cm pieces. Peel the onion, cut in half, quarter the halves and leaf apart. Wash the peppers, dry them, cut them in half, remove the stem and seeds and cut the halves crosswise into narrow strips. Peel the potatoes, cut them into 1.5 cm cubes and keep them briefly in cold water. Finely chop fresh dill.
Completion including crostinis:
- Cut the baguette into 1 cm thin slices (amount according to your own appetite and needs). Skin and finely chop the clove of garlic. If you have a larger number of slices, use 1 more clove of garlic. Heat a little olive oil in a larger pan, stir in the garlic and fry the bread slices on both sides. After turning it, you may need to add a little more oil. When they have got a nice color, remove them from the heat and have them ready.
- Now lightly drizzle the fish with lemon juice, pepper, salt and turn in the flour. Knock off excess flour a little. Then let the clarified butter get very hot in a larger pan and sear the fish pieces all around for about 2 minutes. Use a spoon to gently turn the fish to prevent the fish from falling apart. Then immediately pull from the stove.
- Season the hot stew with a little wine, stir in the dill and immediately add the fried pieces of fish. Mix a little gently with the stew and let it steep for another 1 – 2 minutes. … and you can serve it together with the crostinis. ……Enjoy your meal.
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