Vegetable Stew with Norwegian Salmon and Wolffish

Name: Vegetable Stew with Norwegian Salmon and Wolffish
Cook time: 40 min
Yield: 4
Ingredients: 200 g Norwegian salmon fillet, skinned and deboned; 200 g wolffish fillet, skinned and pinboned; 2 pcs turnips; 3 pcs carrots; 1 pcs root parsley; 0.25 pcs celeriac; 0.5 pcs cauliflower; 2 pcs spring onion, scallion; 1 l fish stock; 24 pcs French beans; 0.5 pcs lemon; 2 tbsp parsley, flat leaf; 2 tbsp basil, fresh; 1 tbsp coriander leaves, fresh; salt and pepper; rolls, wholemeal

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.

Cooking time30-40 min

Difficulty levelEasy

Servings

Ingredients

Preparation

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.