Teller mit Fisch-Ragout, garniert mit Dill und Kartoffeln, weißer Teller auf grauem Hintergrund

Fish stew

40 minutes

Mittel

2 people

A good fish stew thrives on an aromatic sauce, and this is exactly where a high-quality fish stock makes all the difference. Our homemade grouper fish stock made from the head gives the fish stew an intense aroma and a particularly full-bodied taste. The grouper fillet is gently cooked in it and remains wonderfully juicy. Peas, dill, and a hint of lemon zest give the dish a fresh Scandinavian touch.

Ingredients

2 GOOD GROUPER fillets
2 shallots
500 g small potatoes
1 small leek
2 cloves garlic
20 g butter
70 ml dry white wine
400 ml grouper fish stock
alternatively HONEST CATCH Fish Stock
100 ml cream
2 tbsp crème fraîche
150 g frozen peas
Zest of ½ organic lemon
2 tbsp freshly chopped dill
½ tsp salt
Freshly ground pepper

Also great with

Pikeperch Fillet
Cod Fillet
Sea Bass Fillet
Hamachi Yellowtail Kingfish Fillet
GOOD GROUPER Loins

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Remove the skin from the grouper fillets and cut the fish into approximately 2 cm pieces. Lightly salt and set aside until ready to use. Dice 2 shallots and 2 cloves of garlic. Halve the leek lengthwise, wash thoroughly, and cut into fine half-rings.
Wash 500 g of potatoes and boil them in salted water for about 15 to 18 minutes, depending on their size. Afterwards, let them cool, peel them, and keep them warm.
Melt the 20 g of butter in a saucepan and sauté the shallots, garlic, and leek over medium heat for about five minutes until translucent, without letting the vegetables brown. Deglaze with 70 ml of white wine and let it reduce briefly. Then add 400 ml of grouper fish stock and let the sauce simmer gently for a few minutes.
Stir in 100 ml of cream and 2 tablespons of crème fraîche, then add 150 g of peas. Let everything simmer gently for about three to four minutes.
Now reduce the heat to a low setting. The sauce should only gently steep and no longer boil. Add the fish pieces to the sauce and let them gently poach for about six to eight minutes, depending on their thickness, until just cooked through. Then season with lemon zest and freshly ground pepper.
Finally, fold in the freshly chopped dill and, if necessary, season again with a little salt.
Serve the stew with the buttery tender potatoes and garnish with a little fresh dill and finely grated lemon zest as desired.

Tip: A homemade grouper stock made from the grouper head adds natural binding due to the collagen it contains, making the sauce especially velvety without any flour. If a classic fish stock is used instead, the sauce can be lightly thickened as desired with a little flour or a small roux.