Farmor’s Fish Stew
Warm up your soul with this hearty fish stew for a cozy family dinner.
This hearty fish stew has been a Brantmark family favourite for generations. It is perfect for warming the cockles* and tastes extra scrumptious with a dollop of homemade aioli.
*Editor’s note: ‘Warming the cockles‘ is a traditional British expression meaning to give comfort or warm someone’s heart. The shells of cockles have a heart-like shape, which could be the explanation to this expression!
Serves: 6 people
Preparation time: 45 minutes
- 1 kg mussels (200 grams without shells)
- 500 ml white wine
- 2 onions
- 2 carrots
- 50 grams celeriac
- 1 tbsp cooking oil
- 500 ml fish stock
- 2 tsp fish seasoning
- 500 grams chopped tomatoes
- 250 grams salmon fillet
- 250 grams cod fillet
- 300 ml double cream
- 500 grams prawns (200 grams without shells)
- Chopped parsley
- 100 ml mayonnaise
- 100 ml crème fraiche
- 2 cloves of garlic (minced)
- Boil the mussels in white wine until they have fully opened (approximately 3-5 minutes). Save the stock and put aside.
- Remove the mussels from their shells (save a handful for garnishing).
- Peel and chop the onions, carrots and celeriac and then lightly sauté in a frying pan (do not brown).
- Combine the mussel stock, fish stock, fish seasoning, vegetables and chopped tomatoes in a saucepan and simmer for 15 minutes.
- Chop the salmon and cod into 2 cm cubes and sprinkle with salt.
- Add the fish and double cream to the saucepan and simmer for 5 minutes.
- Add the peeled prawns and mussels. Remove the saucepan from heat.
- For the aioli, mix the mayonnaise, crème fraiche and garlic.
Divide the soup into bowls and garnish with a dollop of aioli, a couple of mussels, a sprinkle of parsley and freshly ground pepper.
Feature Image Credit: Lindsay Armstrong