John Myers
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Breton Stew with Mackerel
The perfect breton stew with mackerel recipe with a picture and simple step-by-step instructions.
- 2 Parsnips
- 1 Parsley root
- 1 Kohlrabi with green
- 4 Carrots
- 1 Red pepper
- 1 Broccoli
- 700 gr Savoy cabbage chopped
- 300 gr Celery
- 200 gr Fennel bulb
- 4 Spring onions
- 3 el Sesame seeds
for the broth
- Really all scraps, peel of vegetables-everything !!
- 4 slices Ginger with peel
- 3 sheet Laurel
- 5 Allspice grains
- 1 el Sea-Salt
- 1 tl Pepper
- 1 tl Caraway seeds
- 2 l Water
Additionally
- 2 hands Full of green carrots, chopped
- 2 hands Full of the green of the kohlrabi, chopped
- 1 glass Dry white wine, I took blanchet
- Grated nutmeg
- 2 Crushed garlic cloves
inlay
- 1 Smoked mackerel
- an effort that was worth it …. first I cleaned all the vegetables as usual, peeled them and cut them into slices or cubes or chopped them .. I washed all the rubbish, scraps, peels and ends of the vegetables thoroughly and in a large one tops boiled with 3 liters of water and the specified spices for the broth. on a high flame only 10 minutes, then only on the lowest flame for another 15 minutes. drained through a sieve, I caught the delicious broth — don’t be surprised- it’s not clear !!!
- Now I have warmed up some rapeseed oil in a large pot and briefly browned the cleaned vegetables, which I sprinkled with sesame seeds beforehand .. of course the hard vegetables first, then the soft vegetables .. I filled up with the stock, ever after gusto in the crowd. a seasoning was hardly necessary … that is a matter of taste ..
- Now I have finely chopped the green of the carrots (a handful) and the green of the kohlrabi (a handful) and added to the pot. 2 garlic cloves peeled and crushed and also added .. I seasoned with freshly grated nutmeg. the whole thing had to go through for a total of 25 minutes from filling up with broth and wine on a low flame (!), so hardly anything overcooked ..
- I removed the skin from a wonderful smoked mackerel from the market and cut it into small bites. Half of the bite was added to the soup. The smoky taste was a bit over into the broth. I put the other fish bites on the edge of the plate ..
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