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fish healthy june norwegian october recipe seafood soup stew

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Recipe recently saved by

Sarah Scott

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Sarah Scott said:

Deserves a Gold in the International Soup / Stew Appreciation Awards.... :-)

Thank you for this recipe!

Sarah P x

Posted: 06/11/2008 21:08:36

Fish Soup / Stew

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Preparation Time: 30 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 8
This recipe has been visited 5143 times

Ingredients:

Metric Imperial

200g Fillet fish (Red & White)

500g Salmon

1kg Fresh Mussels

400g Prawns

1 carrot

1 Leek

2 Red Onion

Fresh Parsley

Salt & pepper

cayene pepper

Baby Potatoes

pack of plum tomatoes

dill

garlic

white wine

200g Butter

2dl soured cream

fish stock

pacj mushrooms

Norwegian healthy fish stew

Posted by: premuda on 20 October 2008

Click here to view premuda's Cookery Book

Cooking Steps:

Soured cream Sauce:
Fry onion and add white wine and add soured cream + slowly add butter but don't let it boil.

Boil pot of water and add vegetable stock to hot water.
Add all hard to cook vegetables (carrots, Leek) let it boil and then add potatoes cut into pieces. Let it boil until potatoes are close to finish. Add fish, mushrooms in quarters, baby plum tomatoes cut into halfs & mussels which you cooked in white wine & water and add all the mussels & its stock to the pot. Cook around 10-15 minutes. Add prawns near the end. Add all the ingridients. In the end add the soured cream sauce to the stew and mix. Let it boil

Then add carrots,