Fish stew and aioli flavored with grilled peppers
Fish stew with tomato, fried bread and aioli flavoured with grilled peppers. It just doesn't get more luxurious than Thomas Sjögren's delicious fish stew.
Ingredients · Servings 4
- Fish stew
- 200 g peeled shrimp
- 1 mussel
- 200g filet mignon
- 200 g lax
- 3 dl white wine
- 1 can crushed tomatoes
- 3 cloves garlic
- 0.5 leek
- 0.5 fennel
- 1 green onion
- 1 pot of dill
- salt
- 1 citron
- 1 dl olive oil
- Aioli flavored with grilled peppers
- 2 cloves garlic
- 1 egg
- 2 pickled peppers
- salt
- 1 tsp mustard
- 3 dl cooking oil
Method · 30 min
- Fish stew: Peel the shrimp. Heat a wide pan with the olive oil and add the shrimp shells. Fry for about 3 minutes, stirring so the shells are lightly toasted.
- Add the mussels and add the wine. Cover the pot with a lid. Cook for about 3 minutes until the mussels have just opened and lift them to the side. Strain the liquid.
- Finely chop the garlic, fennel and leek and sweat in a wide pan. Add the liquid from the mussels and the crushed tomatoes.
- Dice the fish and put them in the pot, let simmer for about 3 minutes under the lid. Add the mussels and shrimp and simmer for about 2 more minutes.
- Top with finely chopped green onions and dill. Season with salt and lemon.
- Aioli: Peel the garlic, put all ingredients except the oil in a blender and blend well.
- Add the oil a little at a time and season with salt.
Fish stew with tomato, fried bread and aioli flavoured with grilled peppers. It just doesn't get more luxurious than Thomas Sjögren's delicious fish stew.