Wow, this dish must be one of my all-time favorites, especially during the summer time. The recipe that I am about to share with you is a classic recipe that has been served at a restaurant located on a famous island in Sweden, off the west coast, for many years. My family and I always end up at this restaurant at least once during the summer, mainly due to its food, but also because of its amazing atmosphere and view. It is incredible! Throughout the summer time in Sweden, fish and shellfish is by far the most popular things to eat at both restaurants and at home, and it is an important part of our summer culture. If you know a Swede or have ever been to Sweden, you will know that Swedes are very fond of their seafood.
Enough said about seafood in Sweden… This dish is not only delicious, it is also quite simple to make. With that said, you most certainly do not have to be a master chef to succeed in making it, so everyone should give this recipe a try. Trust me when I say that there is no room for screwing this recipe up as it acquires the simplest steps.
Peterson’s fish stew is a great option for a luxury weekday or weekend dinner. Either make it for yourself, your family or dinner guests. As long as everyone enjoys seafood, this dish will be a hit among everyone at the table. Believe it or not, it is somewhat of a heavy dish due to its creaminess. However, I would recommend serving it with some freshly baked bread. I mean what is better than dipping some good bread into a creamy and hot broth from the stew.
Again, this dish is something that everyone will be able to make. So, if you are looking to impress someone with a dinner, like your significant other, try this recipe out! You definitely do not have to be a chef to make this stew; yet, I promise that whoever may be the lucky person to eat it, will be amazed. I would also suggest serving this dish with a dry white wine. Maybe a Chablis or Chardonnay? These pairings will combine for the perfect dinner experience.
This recipe is calculated for 6 portions and will take approximately 30-45 minutes to make.
Below you will find your grocery list for this recipe:
200 g carrots
1 cup dl white wine
½ cup sour crème
200 g leek
1 tbsp fresh or dry tarragon
2 fish stock cubes (or make your own fish bouillon, see below instructions)
1 ½ tbsp brown sugar
3 ½ cups heavy cream
400 g cod
400 g salmon
400 g peeled shrimp
Pre-boiled potatoes (amount of your choice)
½ cup chopped fresh dill
Bread (optional)
If you cannot find fish stock cubes in the store, below you will find a recipe to make your own fish bouillon from scratch. Make it just prior to the actual fish stew.
Ingredients:
Shrimp shells from the 400 g of shrimp used in the stew
1 yellow onion
½ leek
½ fennel
2 cups dry white wine
1 bay leaf
Fresh or dry thyme
1 tsp salt
2 tbsp butter
Fish bouillon instructions:
1. Cut the vegetables into approximately 1 inch pieces.
2. Fry the shrimp shells and vegetables in butter for a few minutes.
3. Add wine, water, bay leaf, thyme and salt.
4. Let it boil for 20 minutes so only half the liquid remains.
5. Let it sit for 20 minutes before you strain it.
6. Use approximately ½ cup to 1 cup for the fish stew.
Peterson’s fish stew instructions:
1. First, peel and cut the carrots into strips and cook with the white wine.
2. Add the sour cream and stir.
3. Cut the leek into thin rings and place in the saucepan, add tarragon, broth, brown sugar and heavy cream. Then, stir.
4. Cut the fish into smaller pieces and place in the saucepan. Let simmer for about 5 minutes.
5. Add the peeled shrimp and the diced boiled potatoes. Bring to a boil and serve.
Bon Appétit!!
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