Click to enlarge

FISH Stew  or Fish Baeckeoffe

Difficulty: Easy

Cost: $$$

Serves 6 Persons

Preparation: 30 minutes – Cooking time: 1 hour 30 minutes

Ingredients:

1.5 pounds of fresh salmon fillets

1.5 pounds of pike perch or Cod fillets

3 pounds of Yukon Gold potatoes, peeled and sliced

1 carrot, peeled and sliced

2 onions, sliced

1 leek, trimmed and sliced

Olive oil

Salt (sea salt) and ground black pepper

Herbs: 2 bay leaves, 1 sprig of fresh thyme

1 bottle of white wine (Pinot Blanco, Riesling)

Preparation:

Cut the fish fillets in equal pieces in order to have a portion of each fish per person and place them in a dish.  Add the carrots, onions, garlic, salt, pepper and herbs and cover with the wine. Refrigerate at least 8 hours. 

Slightly oil the inside of the tureen and arrange the marinated potato, carrot and leek slices to cover the base of the tureen. Add the fresh onions, salt, pepper and herbs and cover with the wine. Place the lid on the tureen and cook in the pre-heated oven at 400°F during one hour and 15 minutes.  Remove the lid and herbs and add the fish.  Sprinkle with salt and pepper.  Cover and cook an additional 15-20 minutes.  Bring the tureen directly to the table and serve with Riesling.

Download this recipe at the end of the page (requires to login or create a free account)