Oriental or Danish fish stew

Shopping List for 4 adults

800 g of fish fillets of light and solid lean fish such as: Cod, pollack, ling, catfish or hake 20 pcs. cleaned tiger prawns 4 cloves garlic, minced 1 pc. Onion, minced 4 pcs. spring onions into small slices 1 pc. red bell pepper into strips 1 pc. yellow bell peppers into strips 1 pc. red hot chili into small slices 4 pcs. ripe tomatoes, sliced 16 pcs. black olives without stones 1 level tsp. turmeric 1 tsp. salt and ½ tsp. white pepper Accessories 3 dl rice cooked according to the recipe on the bag Add the rice: 1 whole onion, 2 whole cloves of garlic, 4 cloves 1 cm whole ginger, 4 bay leaves or lime leaves Or a good part of saffron

Oriental: 2 cm grated ginger 1 tsp. hot paprika 1 bunch cilantro 2 ½ dl coconut milk 4 tbsp. palm oil 2 limes Danish: 2 cm grated horseradish 1 tsp. sweet paprika 1 bunch parsley 2 ½ dl whipping cream 4 tbsp. olive oil 2 lemons

I am an angler in Scandinavia Home Recipe No. 103* Oriental or Danish fish stew The meals look similar, but tastes differently

First, some facts: Fish stew can be made in many ways, but I have chosen an Oriental and Danish fish stew, which is very tasty. Use the fish that you like best or which can be obtained after the season. The spices are added to the right, depending on whether the meal should be Oriental or Danish. Procedure without liability: Begin spicing the fish fillets. Place the fish fillets in a large, ovenproof dish and sprinkle salt and white pepper over. Drip lime/lemon over. Sprinkle grated ginger/horseradish on. Place the pan aside while you make the basic sauce. Come palm oil/olive oil in a pan and switch the raw tiger prawns a few minutes until they have taken color. Take them out and set them aside. Add more palm oil/olive oil if necessary, switch, then turmeric, hot/sweet paprika, garlic, onion, scallions, chili pepper, yellow and red bell pepper for 5 minutes, shall not browned. Add the coconut milk/cream and bring to the boil, then turn off the pan. The basic sauce poured over the fish, garnish with tomatoes, black olives and cilantro/parsley. The dish is covered with aluminum foil and placed in a 180 °C preheated oven for 30 minutes. Take the dish out and come tiger prawns on. Baking even further 15 minutes to 30 minutes without aluminum foil look for when the sauce begins to bubble, then the meal is finish. Serving: Place the dish on the table and serve the cooked rice. Garnish: Sprinkle with plenty of chopped cilantro/parsley and lime / lemon wedges. Drink: A good chilled white wine fits the meal. Hint: Rice can also be cooked with a good portion of saffron, but it costs the box.