Pollock Stew with Crabs À La Gabi
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
- 2 carrot (s)
- 4 parsnips
- 2 tuber / s fennel
- 2 bunch spring onion (s)
- 2 tablespoon rapeseed oil
- 400 ml water
- 400 ml fish stock or lobster stock
- 500 g pollack fillet (s) or cod
- 1 bunch dill, chopped
- 200 g North Sea shrimps
- 0.05 g saffron powder
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel the carrots and parsnips and cut into small pieces. Cut the spring onions into rings and the fennel into small pieces. Cut the pollack into bite-sized pieces.
- Heat the oil in a saucepan and sauté the diced vegetables in it. Pour in the water and fish stock, bring to the boil and simmer over a low heat for 20 minutes. Remove half of the vegetable cubes with a slotted spoon and puree the broth with the hand blender. Add diced vegetables, saithe, shrimp and saffron and let it steep for a moment. Season with salt and pepper and serve sprinkled with dill.
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