Creamy fish stew with salmon, cod and plum tomatoes

How to make it

1. 1

   Cut the salmon and cod into even cubes, about 3x3 cm. Salt them lightly.

2. 2

   Finely chop the onion and garlic. Halve the plum tomatoes.

3. 3

   Heat the oil in a large saucepan or casserole. Sauté the onion and garlic until soft without colouring, about 3 minutes.

4. 4

   Add the plum tomatoes and let them cook with the onion until they start to soften and release their juices.

5. 5

   Pour in the fish stock and stir in the crème fraîche. Bring the sauce to the boil and simmer for 5 minutes so the flavours come together.

6. 6

   Lower the heat so the stew is only barely simmering. Carefully add the fish cubes.

7. 7

   Simmer the fish in the sauce for about 4-5 minutes until just cooked through and flaking easily.

8. 8

   Take the pan off the heat. Gently fold in the finely chopped dill, a little lemon juice and grated lemon zest. Season to taste with flaky salt and freshly ground black pepper.