Vegetable Stew with Norwegian Salmon and Wolffish

Vegetable Stew with Norwegian Salmon and Wolffish

Make a lovely stew with salmon, wolffish and fall's vegetables when the air starts getting colder. This recipe warms the body and tastes good.

Difficulty Easy
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Ingredients

Number of servings

Serve with

Procedure

  • Cut salmon and wolffish into dices.

  • Peel vegetables and cut turnip, carrot, parsley root and celeriac into even bits.

  • Cut cauliflower into small bouquettes and cut spring onion into 3 cm bits.

  • Bring the fish broth to a boil, add vegetables and asparagus beans, and cook until the vegetables are almost done.

  • Add the fish and leave until the fish is cooked.

  • Taste with salt, pepper and lemon juice.

Serve with buns on the side, and fresh herbs sprinkled on top.