Creamy Fish Stew with Shrimp and Dill
- 400 g (1 lb) cod fillet, thawed and drained
- 250 g (8 oz) shrimp, peeled and deveined
- 1 cup (250 ml) fish stock
- 1 cup (250 ml) heavy cream
- 2 tbsp tomato paste
- 2 medium carrots, grated
- 2 yellow onions, finely chopped
- 2 tsp Dijon mustard
- 2 tbsp chopped fresh dill
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 2 tbsp white wine (optional)
1. Heat 50g/2oz of butter in a large saucepan over medium heat.
2. Add 250g/8.8oz of chopped onions and cook until softened about 5 minutes.
3. Add 150g/5.3oz of grated carrots and cook for an additional 2 minutes.
4. Add 500ml/16.9fl oz of fish stock, 30g/1oz of tomato paste, and 60ml/2fl oz of heavy cream to the saucepan.
5. Bring to a boil then reduce heat to low and simmer for 10 minutes or until the sauce has thickened slightly.
6. Add 120g/4.3oz of peeled and deveined shrimp, salt to taste, black pepper to taste, and 20g/0.7oz of chopped fresh dill to the saucepan.
7. Stir gently to combine and cook for an additional 2-3 minutes or until the shrimp are pink and cooked through.
8. Add a cod fillet weighing about 150g/5.3oz to the saucepan and cook for an additional 5 minutes or until cooked through.
9. Serve the stew hot garnished with additional chopped fresh dill if desired.
- large saucepan
- wooden spoon
- cutting board
- knife
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