Smoked Fish Stew
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g fish, smoked (mackerel, trout, eel, salmon)
- 300 g potato (s)
- 1 leek, the white one
- 200 g carrot (s)
- 100 g celeriac
- 2 cloves garlic
- 750 ml vegetable stock
- salt and pepper
- 2 tablespoon olive oil
- 1 bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- The idea for this stew was born from the fact that after a party some of the smoked fish platter was left over. I didn`t want to use leftovers as a topping on bread. So the idea came about to use the pieces of fish as an insert in a stew.
- The experiment was started with all the ingredients available in the house, and the result was so good that I wrote down the recipe.
- Dice the potatoes, carrots and celery, slice the leek, and cut the garlic cloves into small cubes. Pluck the leaves from the parsley and chop finely. Put a few whole leaves aside for decoration. Finely chop the stems as well.
- Sauté the leek and garlic in olive oil, add the potatoes, carrots, celery cubes and parsley stalks, stir once and deglaze with the stock. Let simmer for 15 minutes.
- Examine the smoked fish again for bones and cut into bite-sized pieces. When the vegetables are done, add the fish, fold in carefully and heat, but do not allow to boil. Season to taste with pepper and salt.
- Serve the stew in deep plates. Scatter finely chopped parsley on top.
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