Wednesday, July 29, 2015

Salty west coast stew - Saltstänkt västkustragu

Saltstänkt västkustragu

This fish stew with cod, shrimps and mussels is very easy to make.

4 servings

1 1/3 lbs fillets of cod, haddock or other
fish with firm, white meat, fresh or frozen
scant 1 to 1 ¾ oz of the green part of a leek
8 oz un-peeled shrimp (3½ oz peeled)
1 can mussels, good 3½ oz
good ¾ cup water
½ fish bouillon cube
salt, pepper
1 can lobster soup, 10 oz
good 1/3 cup whipping cream


Cut the fish in even-sized pieces and shred the leek lengthwise. Peel the shrimps and drain the mussels well. Bring water and bouillon cube to a boil in a shallow, wide pan or saucepan. Sprinkle the fish with some salt and pepper, put it in the pan and simmer until done, 5 to 10 minutes. Strain the pan juices.

Mix concentrated lobster soup, good ¾ cup fish juice and cream in a saucepan and bring to a boil. Add leek and boil for a couple of minutes. Flavour to taste with salt and pepper, blend in shrimps and mussels and heat through but do not boil again. Pour this sauce over the fish in the pan and decorate with dill sprigs. Serve the stew.



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