This fish stew is a quick, healthy and delicious meal for the whole family. Stew is something we do a lot in the Scandinavian kitchen this time of the year. It’s very simple and you can vary without any limits. You can use my recipe has a base, and then you can vary with e.g. adding shrimps or mussels. You can replace the wild cod use here with another white fish or preferred fish, or mix different sort of fishes. You can also add some white wine if you have a bottle open, or make it even more creamy with some cream. If you and your family prefer more vegetable, add e.g. potatoes, pepper, carrots or what you have at home / what’s in season.
Ingredients (4 pers.):
- 1 yellow onion
- 1 garlic clove
- 2 tbsp olive oil
- 1/2 broccoli head
- 2 cubes fish broth / 2 tsp fish “Better than bullion”
- 4 cups water
- 1.5lb wild caught cod
- 10 oz sugar snap peas
- 1 1/2 cup creme fraiche / sour cream
- 1 lemon (juice and zest)
- fresh dill
- pinch of salt and fresh black pepper
Peel and chop the onion and garlic fine. Wash and chop the broccoli in smaller pieces. Wash and remove the ends on the snap peas.
Heat a big sauce pan, and add the olive oil, chopped onion and garlic and let is sweat on medium heat without getting any color. Add the broccoli. Then add the broth and water into the pan, and let is boil on medium heat for 5 minutes. Cut the fish in 1/2 inches pieces and add into the pan. Let it boil for about 3 minutes, before adding the creme fraiche. Stir carefully to get the creme fraiche into the stew. Season with lemon juice and zest for one lemon, chopped fresh dill and a pinch salt (more than you think) and fresh black pepper.
Ready to serve! Serve with white or brown rice, or quinoa.