Elsinore Fish Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg fish fillet (s)
- 3 leek stick (s)
- 3 medium carrot (s)
- 100 g tomato paste
- 50 grams flour
- 50 g oil
- 50 g mararine
- 1 large lemon (s), juice it
- salt and pepper
- some garlic
- 1 liter broth (best from cooked fish waste)
- 125 ml sour cream
Print Recipe
Pin Recipe Instructions
- Sweat fine leek and carrot strips in the mixture of margarine and oil, add a little crushed garlic and grated lemon zest, stir in the tomato paste, sweat for a short time, dust the mixture with flour and fill up with the stock. Bring everything to the boil and add coarse cubes of fish fillets, seasoned with salt and garlic and drizzled with lemon juice. Let these cubes simmer at the beginning (do not boil) and improve the ragout with sour cream before serving.
- As a side dish boiled potatoes or rice and celery salad with raisins soaked in rum.
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