Friday, 22 March 2013

Fish Stew

A large pot

Through my friends on Face Book, what you're not on it yet, what a shame you don't know what you miss, I got a standard recipe for making a fish stew. When I read to put grated cheese on top, I had my doubts and looked further on the internet, however, most of the fish stews were with grated cheese and it was delicious! The nices thing of this recipe is that you can actually choose your fish and make it as expensive if you wish. Of course I gave my own twist to it and here it is.

For 4/5 persons:
Shopping list:
Individual pots
2 Filets of salmon and /or 2 slices of white fish and some seafood. (approximately 150 to 200 g. pp. fish (big eaters of course 200 gr)
2 Onions
2 Carrots
2 Leeks
Handful of mushrooms (optional)

200 gr. Grated cheese
500g Creme fraiche
Fish fond
/powder  or vegetable stock from 2 cubes
Pepper and Salt to taste

Note: if your sauce is too liquid, then add some flour.
Note: you can add some dry white wine to give it a boost.

 Preheat oven to 180 ° C
Cut the vegetables into large pieces

Fry the onions in a little oil, once they turn brown the rest of the vegetables there, just to warm up, not too overcooked, because it needs to go in the oven! 
Add the vegetables
Add the creme fraiche and the stock.
heat through until the cubes are solved by a pepper and salt if necessary. (usually not necessary)

Cut the fish into cubes of about 2x2 cm divide among 4/5 small ramekins (a large scale can also, en famille)
Pour the creme fraiche mixture on top and garnish with grated cheese.

30 Minutes in the oven at 180 ° C degrees.

Serve with rice, mashed potatoes or a (French) bread.