Creamy Dill Fish and Shrimp Stew
- 400 g (14.1 oz) cod fillet, cut into chunks
- 250 g (8.8 oz) peeled shrimp
- 500 ml (2 cups) crème fraîche
- 500 ml (2 cups) fish broth
- 750 ml (3 cups) additional fish broth or water
- 30 g (1 cup) fresh dill, finely chopped, plus extra for garnish
- 800 g (1.76 lbs) potatoes, peeled and cut into chunks
- Salt and freshly ground black pepper, to taste
1. Place the potato chunks in a pot of salted water and bring to a boil. Cook until soft, about 15 to 20 minutes. Drain and set aside.
2. Season the cod pieces lightly with salt and pepper.
3. In a large saucepan, combine 500 ml (2 cups) fish broth, 250 ml (1 cup) crème fraîche, and half of the chopped fresh dill. Heat over medium heat until the mixture begins to simmer.
4. Add the seasoned cod to the simmering liquid and cook for 5 minutes or until the fish is firm and flakes easily.
5. Stir in the cooked potatoes and shrimp. Pour in the remaining 750 ml (3 cups) of fish broth or water and the remaining 250 ml (1 cup) of crème fraîche.
6. Gently mix everything together and heat through for another 2 to 3 minutes. Season with salt and pepper to taste.
7. Serve immediately while hot, garnished with the remaining chopped fresh dill.
- Pot
- Pan
- Cutting Board
- Knife
- Spoon
- Measuring Cups
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