Creamy fish stew with mustard and dill

Creamy fish stew with mustard and dill

Based on 14 ratings
Christian Ruß

Christian Ruß

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 👍

Preparation

55 min

Baking

0 min

Resting

10 min

Ingredients

2Servings
100 g
cod fillets
100 g
wild-caught salmon
100 g
sole
50 g
leeks
g
dill
½ clove
garlic
1
onions
2 stalks
celery
tbsp
flour
75 ml
white wine
100 ml
fish stock
tsp
ground allspice
½
bay leaf
100 g
heavy cream
1 tbsp
mustard
½ tbsp
grainy mustard
salt
pepper
sugar
vegetable oil (for frying)
bread (for serving)
potato (cooked, for serving)
MetricImperial

Utensils

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

How-To Videos

how-to-preserve-fresh-herbs

How to preserve fresh herbs

homemade-fish-stock

Homemade fish stock

how-to-chop-green-herbs

How to chop green herbs

Nutrition per serving

Cal441
Fat26 g
Protein34 g
Carb12 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.
    • 50 g leeks
    • g dill
    • ½ clove garlic
    • 1 onions
    • 2 stalks celery
    • 100 g cod fillets
    • 100 g wild-caught salmon
    • 100 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.
    • tbsp flour
    • 75 ml white wine
    • 100 ml fish stock
    • tsp ground allspice
    • ½ bay leaf
    • 100 g heavy cream
    • 1 tbsp mustard
    • ½ 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!

  • Enjoy your meal!

    Creamy fish stew with mustard and dill

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