John Myers
Fish Stew with Herbs
The perfect fish stew with herbs recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 1 pole Fresh leek
- 1 Onion
- 4 tbsp Butter
- Salt, pepper and nutmeg
- 1 tsp Mustard
- Juice and grated zest of 1/2 an untreated lemon
- 500 ml Fish stock
- 125 ml Cream
- 500 g Cod fillet
- 1 Egg yolk
- 2 tbsp Freshly chopped herbs, chives, parsley, dill
- Peel the potatoes and cut into small cubes. Clean the leek, remove the firm, dark green leaves, wash the remaining leek thoroughly and cut into rings. Peel and dice the onion.
- Melt the butter in a saucepan and sauté the onion cubes until translucent. Add potatoes and leek and braise. Season with salt, pepper, nutmeg, mustard and lemon zest.
- Pour in the fish stock and stir in 100ml cream. Bring everything to the boil and at a low temperature for 15-20 minutes. ferment.
- Wash the fish fillet, pat dry and cut into cubes. Drizzle with lemon juice and rub salt and pepper.
- Put the fish cubes under the vegetables and keep everything for another 10 minutes. steam.
- Whisk the egg yolks with the rest of the cream and stir into the stew, do not boil any more. Sprinkle the fish stew with the herbs and let it taste really good!
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