Lübeck Fish Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg fish fillet (s) (saithe)
- 75 g bacon, mixed
- 3 medium onion (s)
- 0.25 liter ¼ vegetable stock
- 100 ml white wine, dry
- 3 pickled cucumber (s)
- 4 beefsteak tomato (s)
- 2 tablespoon sour cream
- 1 bay leaf
- 50 g butter
- 1 lemon (s), juice it
- 1 teaspoon capers
- 2 tablespoon parsley, chopped
- 3 grains allspice
- salt
Print Recipe
Pin Recipe Instructions
- Rinse the fish fillets and pat dry. Drizzle with lemon juice, then season with salt.
- Cut the bacon into small cubes. Peel and dice the onions as well.
- Heat the butter in a large pan or in a Dutch oven and sauté the bacon and onions until they are translucent. Deglaze with the wine and stock, add allspice grains and bay leaf and bring everything to a boil, then reduce the heat.
- In the meantime, bring the water to the boil, scald the tomatoes, peel them, remove the seeds and cut the pulp into small cubes. Cut the fish fillet into bite-sized pieces and also dice the pickles.
- Add tomatoes, cucumber, fish and capers to the stock and let it stand for a quarter of an hour. Refine the stew with sour cream, season with salt and sprinkle with parsley before serving.
- Serve bread with it.
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