MARIANNE'S FESTIVE FISH STEW
Festfisk à la Marianne
Hearty, colorful and festive - all good virtues in a stew where slices of the fish, e.g. cod, is allowed to simmer in an aromatic liquid of white wine and tomatoes with some leek, mushrooms and mussels. A little parsley butter, melting down in the fish towards the end, nails it.
Serves 4 to 5
4 to 5 slices fresh whitefish, e.g. cod
1 can peeled tomatoes, approx 14 oz
0.2 to 0.4 cup white wine
3/4 teaspoon salt
a very small amount of white pepper
approx ½ teaspoon dried tarragon,
basil or other herbs
0.4 cup very, very finely shredded leek
7 to 10.6 oz fresh mushrooms, sautéed
1 can mussels, 7 oz
4 to 5 tablespoons of butter or margarine
and the same amount of chopped parsley,
made into parsley butter
Rinse and trim the sliced fish, wipe them off and rub them with salt. Leave them for a while. Grease an oven-proof pan and cover the bottom with the fish. Put the sautéed mushrooms and leek plus the split mussels on top and flavor with spices. Add the wine, push the tomatoes through a sieve and distribute them over the fish. Cover with aluminum foil or a lid and braise at 440F for about 25 minutes. Baste with the juices and just before serving, add a dab of parsley butter over each slice of fish.
Serve with potatoes or rice.
Enjoy!
Bella
Festfisk à la Marianne
Hearty, colorful and festive - all good virtues in a stew where slices of the fish, e.g. cod, is allowed to simmer in an aromatic liquid of white wine and tomatoes with some leek, mushrooms and mussels. A little parsley butter, melting down in the fish towards the end, nails it.
Serves 4 to 5
4 to 5 slices fresh whitefish, e.g. cod
1 can peeled tomatoes, approx 14 oz
0.2 to 0.4 cup white wine
3/4 teaspoon salt
a very small amount of white pepper
approx ½ teaspoon dried tarragon,
basil or other herbs
0.4 cup very, very finely shredded leek
7 to 10.6 oz fresh mushrooms, sautéed
1 can mussels, 7 oz
4 to 5 tablespoons of butter or margarine
and the same amount of chopped parsley,
made into parsley butter
Rinse and trim the sliced fish, wipe them off and rub them with salt. Leave them for a while. Grease an oven-proof pan and cover the bottom with the fish. Put the sautéed mushrooms and leek plus the split mussels on top and flavor with spices. Add the wine, push the tomatoes through a sieve and distribute them over the fish. Cover with aluminum foil or a lid and braise at 440F for about 25 minutes. Baste with the juices and just before serving, add a dab of parsley butter over each slice of fish.
Serve with potatoes or rice.
Enjoy!
Bella
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