Scandinavian fish pot

Name: scandinavian fish pot
Total time: 30 min
Yield: 4
Ingredients: 2 shallots; 125 gram mushroom; 5 fennel bulb; 2 stem celery; 1 lemon; 1 Red pepper; 1 great great meat tomato; 5 tablespoon olive oil; 1 tablespoon tomato paste; 100 ml White wine; 600 ml fish stock; 100 ml creme fraiche; 200 gram tilapia fillet; 200 gram salmon fillet; 1 lemon; pinch paprika; nutmeg; 100 gram Norwegian shrimp; 15 gram leaf parsley; 15 gram dill

Directions

Cut the pepper, meat tomato and fennel bulb into cubes.
Slice the leaf parsley, dill and celery.
Heat three fifths of olive oil in a large frying pan.
For 4 minutes, fry the chopped shallots, sliced mushrooms, celery, fennel, minced garlic, lemon zest, half of the peppers and half of the meat tomato.
Then add the tomato paste.
Extinguish the whole with the white wine and cook for 2 minutes.
Add the fish stock and crème fraiche and bring everything back to the boil.
Let it simmer for 5 minutes.
In the meantime, dab the fish with kitchen paper and cut into coarse pieces.
Fry the fish on high heat quickly brown in the rest of the olive oil.
Then quench everything with half of the lemon juice.
Add the fish to the vegetable mixture and simmer for 3 minutes.
Season to taste with pepper, salt, paprika, nutmeg and the remaining lemon juice.
Turn off the heat and finally add the Norwegian prawns, the remaining peppers and the remaining cubes of tomato.
Leave for 1 minute and sprinkle before serving with parsley and dill.