A warm fish stew with wolffish is something no one can say no to. The vegetables can be varied by season, and here we've used autumn vegetables.
Cut the fish into servings.
Cut red onion in thin wedges, lekk and carrot in dices and finely chop garlic and chili.
Sauté red onion, leek and carrot in sunflower oil in a casserole.
Add garlic, chili and canned tomatoes, and bring to the boil.
Taste with salt and lemon pepper, and cook under a lid for approx. 15 minutes.
Fry the fish in a pan with a little oil, approx. 3 minutes on each side.
Mix sour cream and cream to an even sauce.
Serve the fish in the stew with the sour cream sauce and bread on the side.
Tip: The fish can also be cooked in the stew without being fried in a pan. Just let the fish cook in the stew for approx. 10 minutes.