Fish Stew

Look what I made for lunch yesterday... a rather so elegant fish stew. I simply must share, it turned out so fragrant and delicious.





Fish Stew for two ;) Recipe:
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2 Salmon filets
handful of peeled frozen shrimp
1/2 yellow onion sliced
1 large garlic clove sliced thinly
Celery sliced thinly
Fennel sliced thinly
Tomatos sliced into chunks (I deconstructed the tomatoes and used the insides as a garnish)
Carrots sliced thinly (I used a potato peeler for very thin slivers)
Red pepper sliced thinly

for the stock:
1/2 liter boiling water
fish stock
juice from 1 orange
frozen dill
splash white wine vinegar
pinch turmeric for color

for the cream:
Creme Fraiche
zest from 1 orange
red chili slices
fennel dill
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To Make:

Sautée onions, garlic, celery and fennel until soft and fragrant in olive oil (about 5 minutes.) Add stock, bring to soft boil. Add tomatoes (leave pips for garnish) Add salmon in chunks, then frozen shrimp. When cooked through (takes 1-2 minutes) add carrots and peppers. Serve directly so the veggies don't get mushy!

Insanely easy and really delicious. Could of course work as an elegant dinner option. (the boyfriend and I prefer to eat our biggest meal at lunch during the week, because we're Swedish and work from home for the most part.)

Enjoy!