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It is not always so easy to get enough fish during the week, but with this fish stew you get both cod and salmon in the same meal.
It is also super tasty, with lots of flavor from wonderful spices.

Ingredients
(4 people)

1 onion
1 leek
2 cloves of garlic
1 stalk celeriac
1 tablespoon rapeseed oil
1 tsp cumin
1 tsp turmeric
1/2 teaspoon cinnamon
1/2 tsp chili spice
350 g sweet potato
1 red pepper
1 tin of chickpeas
1 can canned tomatoes
4 DL water
400 g salmon fillet
400 g cod fillet
Parsley
Pistachios
salt and pepper

Cut the onion and leek into thin strips. Finely chop garlic. Cut celeriac into small pieces. Put this in a pot with the oil. Let it simmer on medium heat for a few minutes.
Peel the sweet potato and cut into cubes. Cut peppers into pieces. Put this in the pot with the chickpeas, tinned tomatoes and water.
bring to the boil and simmer with the lid on for 20 minutes. Stir occasionally. Season with salt and pepper.
Cut the fish into pieces and put it in the pot. Let it all simmer for 5 min.

Chop the parsley and pistachios and sprinkle over the pot just before serving.

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