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Fish Stew

ingredients

serves 6
1.35kg (3 lb) trout, perch, pike or combination of all
6 large potatoes, peeled and diced
1 large onion, sliced
2 tsp salt
Good pinch allspice
900 ml (1 1/2 pt) water
1 fish stock cube
275 ml (10 fl oz) whipping cream
2 tbsp butter
Good pinch dill weed
Good grinding of black pepper

method

1. Remove any skin and bones from the fish and cut into 5 cm (2 in) pieces.

2. In a large saucepan mix together the potatoes, onion, salt, allspice, water and fish stock cube.

3. Cover and bring to a simmer over a medium heat and cook for about 15 minutes, or until the potatoes are tender.

4. Add the fish to the stew and cook for a further 15 minutes but do not allow to boil, as the fish should remain in pieces.

5. When the fish is cooked add the cream, butter, dill and pepper.

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