Not pottery related but here’s a delicious recipe of Bright Yellow Fish Stew

OMG! You potters need to try this saffron fish stew/soup! My sister made this today and it was so yummy and it would be so good to serving this delicious stew in handmade pottery. The measurements are originally swedish so you need to recalculate in US measurements or if you have the measurements cups in deciliters.

Bright Yellow Fish Stew

making Under 45 min

19 ingredients

This fish stew gets its bright sunny yellow color and delicious flavor from saffron, garlic and tomato paste. The stew becomes hearty and filling with salmon, cod, shrimp and mussels and is perfect for serving for a more festive dinner with or without guests.

Ingredients

4 servings

400 g cod fillet, saithe or hoki

300 g salmon fillet

1/2 leek (1/2 leek equals approx. 150 g)

1/2 yellow onion

1 tbsp butter or olive oil

1 clove garlic

1 1/2 tsp tomato paste

1 tsp dried thyme

1 tsp dried basil

2 1/2 dl dry white wine

1 1/2 fish stock cube

2 dl whipping cream

1 dl crème fraiche

2 dl water

1 packet saffron (0.5 g each)

1 tsp salt

300 g shrimp with shells

1 can mussels (150 g each)

Serving suggestions

optional bread and garlic mayonnaise

How to:

Thaw the fish (if using frozen). Rinse, trim and shred the leek. Peel and chop the onion.

Melt the butter in a large pot or heavy-bottomed saucepan. Sauté the onion and leek (save some for serving) for a couple of minutes until they are shiny and translucent. Press in the garlic. Stir in the tomato puree, thyme and basil. Let this sauté briefly.

Add the wine and stock cube. Cook for a couple of minutes. Stir in the whipped cream, crème fraiche, water and saffron. Simmer for 15 minutes. Season with salt.

Cut the fish into bite-sized pieces, add to the pot and simmer for a further 7 minutes.

Peel the prawns. Add them and the drained mussels. Top the soup with leek strips.

Serving suggestion: Heat and serve immediately, preferably with bread and garlic mayonnaise.

Soooo delicious! 😋

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