Ingredients:
(For 4 persons)
1 small onion
30 g flour
50 g butter
200 ml cream
150 fish stock
300 g fish, for example cod
200 g mussels, in shell
50 g gray peeled shrimps
2 sprigs of fresh dill
1 bay leaf
100 g peas
100 g broad beans
1 red bell pepper
salt and pepper
Additional required:
Dutch Oven (DO)
How to prepare fish stew
Heat your DO with only low heat. This can be done over a campfire or with briquettes, for example.
Wash the mussels thoroughly. Cut the bell pepper into pieces and finely chop the onion.
Melt the butter, add the onion and fry.
Add the flour and stir well. Be careful not to let the flour brown. Gradually add the cream and stock, allowing the mixture to cook in the DO. You'll see the flour brown and become lighter (whiter). Add more cream and stock and repeat until the mixture is smooth.
Add the broad beans, dill, bay leaf, and pepper and simmer gently for 5 minutes. Then add the peas, fish, and mussels. Continue cooking gently until all the mussels have opened. Finally, add the bell pepper and shrimp.
Simmer gently for another 5 minutes, season with salt and pepper. Remove the bay leaf before serving. Delicious with rice or a boiled potato.
