Creamy Fish Stew

Ingredients

400 grams cod fillet, cut into pieces

5 dl fish stock

2 beef tomatoes, blanched and diced

250 grams mushrooms, sliced

200 grams shallots, in rings

700 grams pre-cooked mini potatoes

60 grams butter

1 lemon

125 ml Crème Fraîche

30 grams flour

2 tablespoons coarsely chopped dill

Freshly ground pepper and salt to taste

Cooking time 3 minutes – stewing time 10 minutes

1. Melt the butter and sauté the onions. 
2. Stir in the flour and cook for 1 minute.
3. Add the Crème Fraîche and stock and stir until the sauce thickens.
4. Season with pepper, salt, and lemon juice.
5. Add the mushrooms, tomatoes, fish, and mini potatoes.
6. Bring to a boil while stirring and simmer gently for 1 minute with the lid on the pan.
7. Place the entire dish in the EcoStoof® for 10 minutes.
8. Serve with dill and a slice of lemon.