Ingredients for 4 people:
1 medium onion
1 clove of garlic
400 g potatoes
1 cucumber
1 tbsp butter
salt, pepper
2 tbsp tomato purée
½ l vegetable stock (instant)
400 g fish fillet (e.g.: cod or ling)
Paprika powder, rose hot
200 g whipping cream
1-2 tsp medium hot mustard
Dill to garnish
Preparation:
1. Peel the onion and garlic. Finely dice the onion, press the garlic through a press. Peel the potatoes, wash and seed the cucumber. Cut both into approx. 1 cm cubes.
2. Melt the butter in a saucepan. Sauté the onion and garlic in it. Add the cucumber and potato cubes. Season with salt, pepper and tomato paste. Deglaze with stock and simmer for about 10 minutes.
3. Meanwhile, wash the fish fillet, dab dry and cut into slightly smaller pieces. Season with salt and paprika powder and simmer in the hot pan for approx. 10 more minutes.
4. Mix the cream and mustard. Refine the fish stew with it. Serve garnished with dill.
Preparation time approx. 40 minutes
Nutritional values per portion approx.:
Calories: 357
Joule: 1495
Protein: 23,8 g
Fat: 20,4 g
Carbohydrates: 18.9 g
(FoodCentralebyddp images)
