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Breton Stew with Mackerel

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 22 kcal

Ingredients
 

  • 2 Parsnips
  • 1 Parsley root
  • 1 Kohlrabi with green
  • 4 Carrots
  • 1 Red pepper
  • 1 Broccoli
  • 700 g Savoy cabbage chopped
  • 300 g Celery
  • 200 g Fennel bulb
  • 4 Spring onions
  • 3 tbsp Sesame seeds

for the broth

  • Really all scraps, peel of vegetables-everything !!
  • 4 slices Ginger with peel
  • 3 sheet Laurel
  • 5 Allspice grains
  • 1 tbsp Sea salt
  • 1 tsp Pepper
  • 1 tsp 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

Instructions
 

  • 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 ..

Nutrition

Serving: 100gCalories: 22kcalCarbohydrates: 1.6gProtein: 0.7gFat: 1.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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