Fish Stew with Tomato and Chili

Fish Stew with Tomato and Chili

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.

Difficulty Medium
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  • 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.