Creamy tomato fish stew
A creamy fish stew with cod and salmon in a tomato broth with carrot, leek and dill. Served with rice.
- 35 minTime
- 22 minHands-on
- 4Portions
- ≈ 53 krper portion
- 610kcal per portion
Ingredients for 4 portions
- 1Yellow onion, chopped
- 2 clovesGarlic, chopped
- 2Carrots, thinly sliced
- ½Leek, thinly sliced
- 2 tbspOlive oil
- 1 tbspTomato paste
- 400 gCrushed tomatoes
- ≈ 3 dlWater
- 1 cubeFish stock
- 2 dlCooking cream
- 400 gCod fillet, or other white fish
- 200 gSalmon fillet
- 3 ½ tbspDill, chopped
- ½Lemon
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 dlRice
Method
- Bring lightly salted water to the boil and put the rice on according to the packet instructions.
- Cook the rice under a lid, about 20 minutes.
- Soften the onion, garlic, carrot and leek in the olive oil in a wide saucepan over medium heat for about 5 minutes.
- Stir in the tomato paste and fry for a minute. Add the crushed tomatoes, water and stock cube and bring to the boil.
- Simmer the base for 8 minutes until the carrots are almost tender.
- Cut the fish into 3 cm chunks. Stir the cream into the pot and add the fish.
- Simmer gently under a lid for about 5 minutes, until the fish is just cooked through. Stir as little as possible so the pieces stay whole.
- Season with a squeeze of lemon juice, salt and pepper and sprinkle with dill. Serve with the rice.
The cost is estimated from Swedish grocery prices.
