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Inez Quinn
Scandinavian fish pot
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Ingredients
Directions
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Cut the pepper, meat tomato and fennel bulb into cubes.
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Slice the leaf parsley, dill and celery.
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Heat three fifths of olive oil in a large frying pan.
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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.
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Then add the tomato paste.
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Extinguish the whole with the white wine and cook for 2 minutes.
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Add the fish stock and crème fraiche and bring everything back to the boil.
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Let it simmer for 5 minutes.
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In the meantime, dab the fish with kitchen paper and cut into coarse pieces.
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Fry the fish on high heat quickly brown in the rest of the olive oil.
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Then quench everything with half of the lemon juice.
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Add the fish to the vegetable mixture and simmer for 3 minutes.
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Season to taste with pepper, salt, paprika, nutmeg and the remaining lemon juice.
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Turn off the heat and finally add the Norwegian prawns, the remaining peppers and the remaining cubes of tomato.
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Leave for 1 minute and sprinkle before serving with parsley and dill.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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