Summary

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

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Instructions

1. 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.
2. The experiment was started with all the ingredients available in the house, and the result was so good that I wrote down the recipe.
3. 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.
4. 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.
5. 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.
6. Serve the stew in deep plates. Scatter finely chopped parsley on top.