Check out Western Sweden’s most amazing dinner secret!

We love Swedish food and the Swedish kitchen! Sweden is a a sofisticated country with amazing food, but maybe not wellknown for anything else than the meatbolls at IKEA outside of Sweden. That’s why we want to reveal a very tasty Swedish dish today from the Western part of Sweden. The recipe is for 4 people.

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FOR FISH STOCK:

500 g of fish shells

2 teaspoons tomato paste

2 cloves garlic

1 carrot

1 parsnip

1 shallot

1 fennel

2 glasses of white wine

1 liter of water

1 teaspoon chopped dill

10 white peppercorns

1 tablespoon fennel seeds

PREPARATION OF FISH STOCK:

Peel and chop the vegetables. Mix tomato paste and bake for 8 minutes at 200 degrees. Boil the vegetables together with the shells of shellfish, wine, water and spices. After the first boil remove from heat and let stand 30 minutes with the covered pot. Then boil again, passing the liquid through a sieve and boil again reduce the liquid by half.

FOR FISH STEW:

½ sachet of saffron

9 carrots

5 parsnips

3 hinojos

2 shallots

1 bunch of chives

2 cloves garlic

2 glasses of tomato juice

3 dl cream

2 tablespoons butter

2 glasses of white wine

800 g of white fish (two types, for example, cod and berruenda)

12 mussels

150 g of peeled shrimp

4 cooked crawfish

Dill and fresh watercress

PREPARATION:

Cut into small pieces a carrot, a parsnip (similar to vegetable carrot) and fennel. Peel and chop one shallot and garlic clove. Saute with saffron in a pan, add the fish broth and tomato juice and simmer for 30 minutes. Blend with mixer, gradually adding the butter and cream until creamy and smooth sauce forms.

Meanwhile, boil the potatoes until almost cooked. From the remaining fennel and proceed alike. Chop the rest of the vegetables into large chunks, cook it steamed, drain and dry with paper towels.

Fillet the fish, cut into small pieces and cook on low heat with a glass of wine mixed with water.

Chop the shallot and sauté second in oil, add the mussels, cover with the remaining wine and wait for shellfish open.

Longitudinally from the prawns and sauté in a pan with oil and a clove of crushed garlic to be discarded once ready.

Riding over plate, sprinkle with fish broth and garnish with dill and watercress.

Then we at Distrita wish you Bon Apetit and hope you will love it even more than the meatbolls at IKEA!:)

Check out Western Sweden’s most amazing dinner secret!

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