Only Dead Fish Go with the Flow.

I know I have been spamming Christmas recipes until now, even though we hadn’t even entered December yet, and today Ion 1st of Advent, when you might have thought that I’d give you a Christmas recipe, I’m actually going to give you a dinner recipe! This is a delicious dinner recipe that I made this week to me and my hubby. We served it with rice and sourdough bread on the side, but you can have optional sides of course. But what is it really I’m talking about? I’m talking about my Fish Stew with Lemon, Parsley and Shrimps! This is super duper simple food to make that is colorful, beautiful to look at, is nutritious and is very protein rich too!

I, who very rarely eat fish and sea food, really enjoyed this one and I will probably make it again next week!

You know I was lactose intolerant huh?

This also means that pretty much all recipes I make here on my website are made with lactose free products, if not using vegan dairy products of course. This is in this case too. I’m using lactose free cooking cream but you can obviously use ordinary cooking cream if you want to. There’s no difference in flavor or texture.

What fish and sea food are being used?

For this recipe you can either use alaskan pollock or cod as fish. It’s just important that you pick filets, because we don’t want to have any bones included in our stew. That ain’t nice. As for the sea food, we have shrimps! You can buy either pre-peeled or buy shrimps where you peel them yourself. There’s no difference. I used fresh shrimps though, that I peeled myself.

THIS RECIPE IS:

• Lactose Free

• Gluten Free

• Simple to make

• Nutritious and consists of lots of protein

• Including both fish and sea food

• Great everyday food as more fine weekend food

• Colorful, beautiful and tasteful

Fish Stew with Shrimps, Parsley and Lemon

2 servings

INGREDIENTS:

0.5 tbsp olive oil

0.5 onions

0.5 red bell peppar

200 g alaskan pollock or cod filets

250 ml cooking cream 15%, lactose free works too

100 g peeled shrimps

approx 4 tbsp finely chopped parsley

Salt and black pepper

Lemon slices

HOW TO MAKE:

• Finely chop the onion and fry it soft in a non-stick skillet with optional cooking oil.

• Add pressed garlic and sliced pepper or cut into smaller pieces. Combine everything together.

• Add the fish filets and fry the fish on both sides until it has taken some color.

• Pour the cooking cream over the fish. Peel the shrimps if not peeled since before, and add them to the stew too.

• Add the parsley, salt and black pepper after taste and let the stew simmer for approx 10'.

• Serve with optional rice, potatoes and some nice (sourdough) bread on the side.