Creamy Fish Stew with Salmon & White Wine
with fennel, baby potatoes & fresh herbs- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Vis
Tarragon is a fragrant herb with a unique, slightly sweet flavour. It adds a fresh touch to salads, pairing well with citrus dressings, seafood or chicken, and creamy ingredients.
Ingredients
250 g
Baby potatoes
1 piece
Garlic
½ piece
Shallot
½ piece
Fennel
⅓ piece
Carrot
⅓ piece
Leek
2.5 g
Fresh tarragon & chervil
¼ piece
Lemon
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
100 milliliters
White wine
(Contains: Zwaveldioxide en sulfiet)
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
½ piece
Salmon fillet
(Contains: Vis)
½ piece
Cod fillet
(Contains: Vis)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
100 milliliters
Low sodium fish or vegetable stock
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast for 30 - 35 minutes, tossing halfway.
- Prepare the stock.
- Chop the shallot and crush or mince the garlic.
- Quarter the fennel and remove the tough core, then finely dice the fennel. Set aside any fennel fronds to use later as garnish.
- Finely dice the carrot and finely chop the leek.
- Melt a generous knob of butter in a soup pot over medium heat.
- Fry the garlic and the shallot for 2 – 3 minutes.
- Add the fennel, the leek and the carrot, then mix well and fry for 6 – 8 more minutes.
- Season to taste with a generous amount of salt and pepper.
- Deglaze the vegetables with the white wine (see Tip).
- Bring to the boil, then add the cream, the mustard and the stock.
- Allow to cook gently for 10 minutes, or longer if the stew is too watery.
Tip: if you're eating with children, substitute the wine for fish stock.
- In the meantime, finely chop the fresh herbs.
- Cut the lemon into wedges.
- Slice the fish into 2cm chunks.
- Shortly before serving, transfer the fish to the stew (see Tip). Season to taste with salt and pepper if necessary.
Tip: the fish will cook very quickly, so don't add it until you're about to serve.
- Serve the fish stew with the baby potatoes.
- Garnish with the fresh herbs, the cheese and any reserved fennel fronds.
- Serve the lemon wedges alongside.
