Fish Stew

Ingredients

• 300 g salmon (pre-cooked)
• 300 g pikeperch (pre-cooked)
• 2 stalks celery
• 1 stalk leek
• 4 small white onions
• 1 clove garlic
• 2 tbsp oil
• 1 l fish stock
• a splash of white wine
• Noilly Prat
• Salt
• white pepper
• dill sprigs (for garnish)

Instructions

1. 1.

   Wash and pat dry the salmon and pikeperch, then cut into strips.

2. 2.

   Wash, trim, and cut celery and leek diagonally into pieces.

3. 3.

   Peel onions and slice into wedges.

4. 4.

   Peel garlic and thinly slice.

5. 5.

   Sauté celery, leek, onions, and garlic in hot oil until translucent. Deglaze with fish stock and simmer for 8-10 minutes until vegetables remain slightly firm. Add a splash of white wine and place the fish pieces in the pot. Let the stew gently cook for about 10 more minutes without boiling. Finish with Noilly Prat and season with salt and pepper. Serve garnished with dill sprigs.