John Myers
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Fishery Stew with Vegetables
The perfect fishery stew with vegetables recipe with a picture and simple step-by-step instructions.
Fishing stew:
- 300 g Fish fillet (here: saithe fillet frozen)
- 2 tbsp Lemon juice
- Salt
- 300 g Potatoes
- 2 Red peppers (approx. 300 g)
- 2 Onions approx. 100 g
- 1 Can Corn. 140 g
- 0,5 Red chilli pepper
- 50 g Lean bacon or hard sausage
- 1 tbsp Butter
- 1 liter Clear meat soup (4 teaspoons instant)
- 2 tbsp Parsley chopped TK
- 1 Garlic clove finely diced
- 0,5 tsp Salt
- 0,5 tsp Sugar
- 1 tbsp Fish sauce
- 1 Strong pinch of marjoram rubbed
- 1 Strong pinch of thyme rubbed
For a possible herb dip:
- 1 a cup Sour cream
- 2 tbsp Cream of horseradish
- 1 pinch Salt
- 1 pinch Sugar
- 2 tbsp Parsley chopped TK
To serve:
- Possibly baguette or rolls
- Parsley stalks
- Wash the fish fillet, pat dry with kitchen paper, cut into rhombuses or triangles, drizzle with lemon juice (2 tbsp) and season with salt. Peel the potatoes, wash them, slice them and then cut them into diamonds. Clean and wash the peppers and cut into diamonds. Peel and dice the onions. Drain the corn through a sieve. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean, wash, quarter and cut the chilli pepper into rings / strips. Finely dice bacon or hard sausage (here: hard sausage). Heat the butter (1 tbsp) in a saucepan, fry the bacon or the sausage cubes, onion cubes and chili pepper rings / strips vigorously. Add the peppers, potato rue and corn and fry briefly. Deglaze / pour in the broth (1 liter), add parsley (2 tbsp), garlic cubes and tomato paste (1 tbsp) and season with salt (½ teaspoon), sugar (½ teaspoon 9, fish sauce (1 tbsp), marjoram (1 big pinch) and thyme (1 big pinch). Boil / simmer for about 15 minutes. Add the fish fillet lozenges / triangles and cook / simmer for another 5 minutes. If necessary, season with salt, sugar, fish sauce, lemon juice and pepper Serve the fish stew garnished with parsley. You can serve the fish stew as it is or with a baguette or bread roll and a dip.
Possibly dip:
- Mix the sour cream with parsley (2 tbsp frozen), creamed horseradish (2 tbsp) and season with salt (1 big pinch), pepper (1 big pinch) and sugar (1 big pinch).
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