Creamy Fish Stew with White Wine
with fennel, baby potatoes & fresh herbs
Venkel over? Deze groente kun je ook rauw eten - rasp fijn en meng met bijvoorbeeld verse dille, walnoot en kruidenazijn tot een salade.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Baby potatoes
1 piece
Garlic
½ piece
Shallot
½ piece
Fennel
⅓ piece
Carrot
⅓ piece
Leek
100 milliliters
Heavy cream
(Contains Milk)
2.5 g
Fresh tarragon & chervil
¼ piece
Lemon
130 g
Fish medley: salmon, cod & pollock
(Contains Fish)
15 g
Grated Gouda
(Contains Milk)
100 milliliters
White wine
(Contains Sulphites)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
100 milliliters
Water for the sauce
¾ piece
Low sodium fish stock cube
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Wash the baby potatoes and cut them in half, or any larger ones into quarters. Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast for 30 - 35 minutes, tossing halfway.
Chop the shallot and crush or mince the garlic. Quarter the fennel and discard the tough core, then finely dice. Set aside any fennel fronds to use later as garnish. Peel and then finely dice the carrot. Finely chop the leek.
Melt the butter in a soup pot over medium heat. Fry the shallot and garlic for 2 – 3 minutes, then add the fennel, leek and carrot and fry for 6 – 8 minutes. Season to taste with a generous amount of salt and pepper.
Deglaze the vegetables with the white wine (see Tip). Bring to the boil and add the cream and the mustard, then pour in the water and crumble the stock cube (see pantry for amounts). Allow to cook gently for 10 minutes, or longer if the stew is too watery.
Tip: if you're eating with children, substitute the wine for fish stock.
In the meantime, finely chop the chervil and tarragon. Cut the lemon into wedges. Shortly before serving, add the fish to the stew (see Tip). Season to taste with salt and pepper if necessary.
Tip: the fish will cook very quickly, so don't add it until you're about to serve.
Serve the fish stew with the baby potatoes. Garnish with the fresh herbs and any reserved fennel fronds. Serve the lemon wedges alongside.
Did you know... many of us don't get enough vitamin D, which helps strengthen the immune system and aids with calcium absorption. Good sources of vitamin D include such fish as salmon, mackerel, herring and sardines.