Recipe time!
I wrote my exam yesterday and I finally have time for real cooking again. Yay!
This time of the year, I find myself longing for soups and stews, comfort food that makes you warm from the inside out, so I raided the fridge and used what I found to improvise a fish stew that turned out so well that I just have to share it.
I don't use a lot of measurements when I cook so everything below are approximations. Use your imagination!
You need:
4 potatoes
2 large carrots
1 yellow onion
3-4 garlic cloves
1 red bell pepper
200 g broccoli
100 g mushrooms
100 g cherry tomatoes
400 g white fish fillet (I used cod, you can use pretty much whatever you want. I'm sure this would also be lovely with salmon.)
200 g shelled shrimp
1 fish stock cube
2 dl creme fraiche (cream is fine too)
white wine
chopped chives
curry powder
sambal oelek
salt and pepper
olive oil
- Chop the garlic. Slice onion, potatoes and carrots. Put them in a pan with some olive oil. (I have this fantastic olive oil my parents brought me from Italy this summer. It was only a couple of months ago and I'm almost out already...) Add generous amounts of curry powder and sambal oelek and fry until the onion is soft.
- Meanwhile, cut up the bell peppers and the mushrooms. Put them in the pan. Add the fish stock, a little bit of water, and about a glass of white wine. Drink the rest of the wine. You should never waste wine.
- Cut up the fish in large cubes and put it in the pan. Put on a lid and let it simmer on low heat until the fish is cooked.
- Drink some more wine while you wait. Or do the dishes you've accumulated this far. Or drink wine while you do the dishes.
- When the fish is cooked through, add broccoli and halved cherry tomatoes. Add the creme fraiche (or cream, whichever you can get hold of) and stir. Let it simmer for a while longer until the broccoli is almost done. Add shrimp and let it heat up. (Shrimp gets chewy and boring if you let it heat for too long, so be careful.)
- Season with salt, pepper, and chives.
- Eat with salad and tasty bread. Also, wine. Yum!
(Crappy cameraphone pic. It tastes better than it looks, I promise!)
This time of the year, I find myself longing for soups and stews, comfort food that makes you warm from the inside out, so I raided the fridge and used what I found to improvise a fish stew that turned out so well that I just have to share it.
I don't use a lot of measurements when I cook so everything below are approximations. Use your imagination!
You need:
4 potatoes
2 large carrots
1 yellow onion
3-4 garlic cloves
1 red bell pepper
200 g broccoli
100 g mushrooms
100 g cherry tomatoes
400 g white fish fillet (I used cod, you can use pretty much whatever you want. I'm sure this would also be lovely with salmon.)
200 g shelled shrimp
1 fish stock cube
2 dl creme fraiche (cream is fine too)
white wine
chopped chives
curry powder
sambal oelek
salt and pepper
olive oil
- Chop the garlic. Slice onion, potatoes and carrots. Put them in a pan with some olive oil. (I have this fantastic olive oil my parents brought me from Italy this summer. It was only a couple of months ago and I'm almost out already...) Add generous amounts of curry powder and sambal oelek and fry until the onion is soft.
- Meanwhile, cut up the bell peppers and the mushrooms. Put them in the pan. Add the fish stock, a little bit of water, and about a glass of white wine. Drink the rest of the wine. You should never waste wine.
- Cut up the fish in large cubes and put it in the pan. Put on a lid and let it simmer on low heat until the fish is cooked.
- Drink some more wine while you wait. Or do the dishes you've accumulated this far. Or drink wine while you do the dishes.
- When the fish is cooked through, add broccoli and halved cherry tomatoes. Add the creme fraiche (or cream, whichever you can get hold of) and stir. Let it simmer for a while longer until the broccoli is almost done. Add shrimp and let it heat up. (Shrimp gets chewy and boring if you let it heat for too long, so be careful.)
- Season with salt, pepper, and chives.
- Eat with salad and tasty bread. Also, wine. Yum!
(Crappy cameraphone pic. It tastes better than it looks, I promise!)