Icelandic style fish stew
Por Cathy Vogn
Utensilios:
5 Qt Saladmaster Titanium Pot
Ingredients:
- 350 g new potatoes, cut into halves or quarters depending on size
- 2 L homemade fish broth, or prepared low sodium
- 700 g firm white fish, cut into pieces (sea bass, cod, hake, sea bream…)
- 250 g shrimps, peeled and skinned, sliced
- 350 g tomatoes, seasonal variety, chopped with their juices included
- 1 medium onion, chopped or with cone 2
- 2 celery stalks, washed and finely chopped, or with cone 2
- 2 carrots cut into very small cubes
- 2 garlic cloves, grated or with cone 1
- 120 ml of white wine
- 2 tablespoons tomato paste (33 g)
- Salt and pepper to taste
- Extra Virgin Olive Oil
- 2 tablespoons fresh parsley leaves, chopped (8 g)
- 2 tablespoons chopped fresh chives (6 g)
Elaboración
- Preheat the 5 Qt Saladmaster Titanium Pot, try the drop of water that is perfectly preheated
- Add a splash of extra virgin olive oil, onion, celery, carrots and garlic
- Sauté for 6 – 8 minutes until onions soften
- Add the white wine and cook for 6 – 8 minutes until the wine is slightly reduced
- Add tomato paste, potatoes and fish broth
- Cover up
- When valve clicks, reduce fire to minimum
- Simmer for 30/40 minutes, until potatoes are soft and cooked
- Add chopped fish, shrimp and tomatoes
- Raise the temperature to medium power
- Cover up
- Wait to click and lower temperature to minimum
- Cook between 8/10 minutes until the fish is done, depending on the thickness of the fish we must cook more or less minutes
- Taste the fish stew give the point of salt and freshly ground pepper
- Serve fish stew topped with chopped parsley and chives
Options:
- Replace fish stock with low-sodium vegetable broth
- Replace chives and fresh parsley with other fresh herbs, such as thyme, basil, or cilantro
- Use the seasonal fish recommended by your fishmonger