Name: Simple Fish Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 pcs onion; 2 pcs carrot; 2 stick celery stalk; 2 tbsp margarine; 1 pcs fish stock cube; 1 tbsp plain flour; 5 dl water; 2 dl cooking cream; 250 g cod fillet; 250 g salmon fillet; 1 tbsp fresh herbs, chopped

UntrainedChef

Tips from the kitchen

Cut the cod and salmon into even 3x3 cm pieces so they finish cooking at the same time. Uneven chunks leave you with some bits dry and others still raw in the middle.
Sprinkle the flour over the cooked vegetables and stir it around for a minute before any liquid goes in. That cooks off the raw flour taste and stops lumps when you add the water and cream.
Keep the simmer gentle once the fish is in. A hard boil breaks the salmon apart and turns the cod stringy. You want lazy bubbles, not a rolling boil.
Test a piece of cod at the 8 minute mark. It should flake when you press it with a fork and look opaque all the way through. Pull it off the heat the moment it does, fish keeps cooking in the hot broth.
Chop the onion, carrot, and celery ahead of time and keep them in the fridge. Set aside that little bit of celery for garnish before you start cooking so you don't forget it in the pot.

Ways to vary it

Swap the salmon for shrimp added in the last 3 minutes if you want a lighter pot. Cod alone works fine too.
A splash of white wine before the water goes in adds some brightness, if you have a bottle open.
Dill and chives both suit this if you're picking your fresh herbs. A little grated lemon zest at the end is nice if you like it sharper.

Storage & leftovers

Keeps in the fridge for up to two days in a covered container. Freezing isn't ideal here, the cream can split and the fish goes mushy once thawed. Reheat gently on the stove over low heat and don't let it boil, just bring it warm enough to eat.