Oriental Seafood Stew
- 4 hg Fillet of cod
- 0.5 tsp salt
- 2 grams white pepper
- 3 dl white wine
Now stir. Then add:
- 50 g butter or margarine
- 5 tsp curry
- 1 gram cayenne pepper
- Add:
- 1 red pepper shredded
- 1 piece of green pepper shredded
- 1.5 dl of pale celery thinly shredded
- 1.5 dl leeks thinly shredded
- filtered the shovel from the fish
Add: - 4 tablespoons tomato puree
- 3 dl whipped cream
- 1 teaspoon dragon
- 1 teaspoon chervil
Cook for 10 minutes and stir - 200 g of creme fraise
- 2 tablespoons brandy or dry vermouth optional
- 1 jar of mussels
- 0.5 kg of shrimp peeled
Mix salt, pepper and wine in a spacious saucepan. Add the fish and simmer until it seems ready, about 10 minutes.
Keep the fish warm
Pick up the fish and share the bees. Strain and save the shovel
Fresh butter with curry and cayenne pepper
Add the paprika, celery, leeks and the strained shovel from the fish.
Add tomato puree, cream, tarragon and chervil
Cook for 10 minutes
Add in Creme Frasie, konjag / vermouth
Put the fish, mussels and shrimp in the middle of a pan or pan
Turn over the mess
Serve with rice and a salad
Beat over stir.
Serve with rice and a salad