Fish stew from Mariestad

Fish stew from Mariestad

By
From
Under the Walnut Tree
Serves
3-4
Photographer
Fanny Bergenström

This dish incorporates mild Swedish flavours in a fish stew with tender vegetables, fresh herbs and new potatoes.

Ingredients

Quantity Ingredient
600g firm white fish or skinless salmon fillet
1 teaspoon salt, for the fish
8-10 baby potatoes, (250 g)
2 small onions
2 small carrots
10 radishes
20 snow peas, topped and tailed
40g butter
100ml water
fresh flat-leaf parsley leaves
salt
lemon wedges
white pepper
a few sprigs fresh dill

Method

  1. Cut the fish fillets into 4-5 cm pieces, place them in a dish and sprinkle lightly with salt. Cover and refrigerate for now.
  2. Peel and cut the potatoes in half. Peel and cut the onions in half and then into thin wedges. Peel and cut the carrots into julienne sticks. Slice the radishes and roughly shred the snow peas on the diagonal.
  3. Melt the butter in a sauté pan, then add the potatoes, onions and carrots and sauté until glossy. Pour in the wine and water and bring to the boil. Cover and simmer for 5-8 minutes, or until the potatoes are almost soft. Add the radishes, snow peas, parsley leaves, a few sprigs of dill and then the fish.
  4. Cover and simmer for another 3 minutes. Set aside (without removing the lid) and wait about 2 minutes more before lifting the lid and enjoying the wonderful aroma! Season with sea salt and pepper, if needed.
  5. Serve immediately in deep bowls, with lemon wedges, crusty bread, sea salt flakes and a pepper mill on the table.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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