Creamy fish stew with fennel, salmon and cod
From the foundersAlexander Eriksson·Founder & CEO
A warming, protein-rich fish stew with salmon, cod and plum tomatoes, lifted with sliced fennel and fresh lemon.
Ingredients
2 servings
- 250 gsalmon fillet
- 250 gcod fillet
- 1 stfennel
- 300 gplum tomatoes 🏷️
- 1 stbrown onion
- 2 klyftorgarlic
- 3 dlfish stock
- 2 dlhalf-fat crème fraîche (15%)
- 1 mskcooking oil
- 0.5 knippefresh dill
- 0.5 stlemon
How to make it
- 1
Cut the salmon and cod into bite-sized pieces. Thinly slice the fennel. Chop the onion and garlic and halve the plum tomatoes.
- 2
Heat the cooking oil in a large saucepan or casserole. Sauté the onion, garlic and fennel over medium heat for 4-5 minutes until softened without taking on too much colour.
- 3
Add the plum tomatoes and cook for another 2 minutes.
- 4
Pour in the fish stock and half-fat crème fraîche. Simmer for about 5-7 minutes until the fennel is pleasantly soft.
- 5
Gently add the fish pieces to the stew. Simmer over low heat for about 4-5 minutes until the fish is cooked through.
- 6
Take the stew off the hob. Fold in the chopped dill, lemon zest and lemon juice. Season to taste with salt and black pepper.
Kitchen tips
- Use a mandoline to slice the fennel really thinly if you want it to melt perfectly into the stew.
- Don't stir too much once the fish is in, so the pieces hold together nicely when served.
AI-generated content. Always verify ingredients and allergen information yourself.
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