Fish Stew “Parisienne”

This evening we cooked my favorite stew. Try it by yourselves and I bet you will like it too. It is so delicious! The only issue that I always have with stew is too much or too little of water, but I guess it is a matter of taste.

PREPARATION

This stew is extra good with a green sauce with basil, anchovies and garlic, which dropped over. The fish stew contains good seafood and salmon, which you can get easily in a store. Remember to add the salmon and shrimp towards the end, so that neither the salmon boils break nor the shrimps get tough.

1. Salsa verde: Finely chop basil, anchovies and garlic in a blender or small food processor. Drizzle in oil while the engine is running. Add the remaining ingredients for the salsa.

2. Cut fish into large pieces. Peel the prawns. Scrub the mussels under running water. Pull off the dirt and throw away any broken or opened and which does not close when you tap on the shell.

3. Peel and chop the onion and garlic. Trim and shred the fennel.

4. Fry both sorts of the onions and fennel in the butter in a pot and let it fry 4-5 minutes. Add the saffron. Pour in the tomatoes, wine and cut dry broth. Bring to boil. Add clams, thyme and bay leaves. Put the lid on. Let the pot simmer 10 minutes. Throw away the mussels that are not opened.

5. Season the fish with salt and put in the pan. Let simmer about 5 minutes. Stir in the prawns. Strew with dill.

6. Serve the stew with boiled potatoes, salsa verde and break bread.

INGREDIENTS
1 kg salmon fillet                                                                  SALSA VERDE
250 g shrimp, with shells (about 100g peeled)                       1 fresh basil, in a pot
1 kg mussels, in shell                                                             4 anchovy fillets, small
2 onions, yellow                                                                    2 garlic cloves, peeled
2 cloves of garlic                                                                   1 cup olive oil
1 piece of fennel                                                                    1 piece lime, grated peel
2 tablespoons butter                                                              2 pinches salt
2 saffron, bags of 0.5g                                                       0.5 pinches of black pepper
3 cans tomatoes, whole, bottles á 400 g
1-2 cups white wine, dry
2 chicken dry broth in cubes                                                  SERVICE
2 teaspoons thyme                                                                 1 bunch of potatoes, boiled
1 piece bay leaf                                                                      1 piece break bread
1 teaspoon salt
2 tablespoons dill, chopped