Creamy fish stew with lemon and spinach
From the foundersAlexander Eriksson·Founder & CEO
A rich yet low-calorie fish stew packed with salmon, cod and fresh baby spinach. Flavoured with fresh lemon and leek in a smooth sauce.
Ingredients
2 servings
- 250 gsalmon fillet
- 250 gcod fillet
- 65 gBaby spinach
- 1 stLemon (juice and zest)
- 1 mskButter
- 2 dlcooking cream (max 15%)
- 1 stfish stock cube
- 100 gleek
- 1 dlwater
How to make it
- 1
Cut the salmon and cod into cubes of about 3x3 cm. Salt them lightly.
- 2
Finely shred the leek.
- 3
Heat the butter in a large saucepan or sauté pan and sweat the leek over medium heat for about 3 minutes without letting it colour.
- 4
Pour in the water, cooking cream, crumbled fish stock cube and the finely grated zest and juice of the lemon. Simmer for 5 minutes.
- 5
Add the fish pieces and simmer gently, covered, over low heat for 4-5 minutes until the fish is cooked through.
- 6
Gently fold in the baby spinach just before serving so it wilts slightly. Season with a little flaky sea salt and freshly ground black pepper.
Kitchen tips
- Don't stir the stew too much once the fish is in, or the pieces may break up.
- Finish with a little extra grated lemon zest on top for a fresher aroma.
AI-generated content. Always verify ingredients and allergen information yourself.
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