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Swedish food is much more than just iconic meatballs. Local fish and other seafood is an important part of Swedish cuisine. A must for us when we travel to Sweden is to have a traditional fish stew. Any time of the year you would find it on the menu in most Swedish restaurants. Invite your friends to enjoy this easy and delicious dish on a cold winter evening or cook it for your family any day of the week.
- 400 g firm white-fleshed fish fillets cut into 3 x 3cm cubes
- 300 g salmon fillet
- 150 g prawns, peeled
- 1 leek
- 1 garlic clove
- 2 dutch cream potatoes
- 1/2 - 1 fennel
- 1 tbs butter
- 2 cubes of fish - or vegetable stock
- 550 ml water
- 200 ml white wine
- 250 ml cooking cream
- 100 ml sour cream
- 0,5 g saffron
- freshly ground black pepper
- 1 tsp thyme
- 1 tsp fennel seads crushed in a mortar
- 1 tbs honey
- 4-5 garlic cloves
- 3 egg yolks
- 1 1/2 dl oil, neutral flavoured, like grape seed, avocado or canola oil
- 1/2 tsp salt
- 1 tsp lemon juice
You can also use ready mayonnaise and add garlic, salt and lemon
- Finely slice the leek and the garlic, cut the potato in 1x1 cm cubes and cut the fennel in 1 cm cubes. Fry in butter on low heat. Add the saffron and stir.
- Add water, stock, wine, cream, sour cream, herbs and spices. Simmer for 10 minutes. Add honey, salt and pepper to taste.
- While simmering, make the aioli. Crush the garlic into a bowl. Whisk the egg yolks and a little oil at the time, running slowly while wisking until thickening. Add salt and lemon juice to taste.
- Add the fish, simmer until fish is ready. Add the prawns just before serving.
- Serve your stew warm with the aioli and fresh crusty bread.