Creamy fish stew with mustard and dill

Step 1/3

• 50 g leeks
• 2½ 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

• 1½ tbsp flour
• 75 ml white wine
• 100 ml fish stock
• ⅛ 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

• 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!