Creamy fish stew with mustard and dill

Based on 10 ratings

Christian

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This recipe will also turn out delicious with freshwater fish such as zander, trout, and perch. Feel free to get creative and use what you catch, or what your fishmonger has that day!”

Difficulty

Medium 👍
55
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
200 g cod fillets
200 g wild-caught salmon
200 g sole
100 g leeks
5 g dill
1 clove garlic
onions
4 stalks celery
3 tbsp flour
150 ml white wine
200 ml fish stock
¼ tsp ground allspice
bay leaf
200 g heavy cream
2 tbsp mustard
1 tbsp grainy mustard
salt
pepper
sugar
vegetable oil (for frying)
bread (for serving)
potato (cooked, for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • paper towels
  • bowl (large)
  • pot
  • spatula
  • plate

Nutrition per serving

Cal
441
Protein
34 g
Fat
26 g
Carb
12 g
  • Step 1/3

    Thoroughly rinse the leek, finely chop the dill, and peel garlic and onions. Dice the garlic, onions, leek, and celery. Slice the fish into bite-sized pieces and pat dry with paper towels.
    • 100 g leeks
    • 5 g dill
    • 1 clove garlic
    • onions
    • 4 stalks celery
    • 200 g cod fillets
    • 200 g wild-caught salmon
    • 200 g sole
    • knife
    • cutting board
    • paper towels

    Thoroughly rinse the leek, finely chop the dill, and peel garlic and onions. Dice the garlic, onions, leek, and celery. Slice the fish into bite-sized pieces and pat dry with paper towels.

  • Step 2/3

    Add flour to a bowl or deep plate. Season fish with salt and coat the pieces in flour. Heat oil in a pot over medium heat. Transfer coated fish to the pot and sear until golden brown. Flip and continue to cook until brown on both sides. Remove fish from pot and set aside. Add garlic, onions, leek, and celery to the same pot. Sauté approx. 5 min. and deglaze with white wine. Add  fish stock, allspice, and bay leaf and let simmer for approx. 15 – 20 min. Next, add cream and both mustards and let simmer another 5 min. Season with salt, pepper, and sugar to taste.
    • 3 tbsp flour
    • 150 ml white wine
    • 200 ml fish stock
    • ¼ tsp ground allspice
    • bay leaf
    • 200 g heavy cream
    • 2 tbsp mustard
    • 1 tbsp grainy mustard
    • salt
    • pepper
    • sugar
    • vegetable oil (for frying)
    • bowl (large)
    • pot
    • spatula
    • plate

    Add flour to a bowl or deep plate. Season fish with salt and coat the pieces in flour. Heat oil in a pot over medium heat. Transfer coated fish to the pot and sear until golden brown. Flip and continue to cook until brown on both sides. Remove fish from pot and set aside. Add garlic, onions, leek, and celery to the same pot. Sauté approx. 5 min. and deglaze with white wine. Add fish stock, allspice, and bay leaf and let simmer for approx. 15 – 20 min. Next, add cream and both mustards and let simmer another 5 min. Season with salt, pepper, and sugar to taste.

  • Step 3/3

    Remove pot from heat. Transfer the fried, coated fish pieces to the stew and leave to sit  5 – 10 min. before serving. Add the dill and stir in carefully. Serve with bread or potatoes. Enjoy!
    • bread (for serving)
    • potato (cooked, for serving)

    Remove pot from heat. Transfer the fried, coated fish pieces to the stew and leave to sit 5 – 10 min. before serving. Add the dill and stir in carefully. Serve with bread or potatoes. Enjoy!