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
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.
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.
serving amount
serves 6
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