Fiskechowder

Name: Fiskechowder
Yield: 4
Ingredients: Coarse salt; 1 tbsp White wine vinegar; 1 Onions in slices; 1 tbsp Oil; 1 Red bell pepper, diced; 1 tsp Ground coriander; 1/4 l Water; 150 g Norway lobster tails; 2 cans Peeled tomatoes; 2 clove Garlic-pressed; 2 tbsp Conc. tomato puree; 2 Bay leaves; 400 g Cod or lyssejfilet; 800 g Potatoes

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Fiskechowder

		Coarse salt
1	tbsp	White wine vinegar
1		Onions in slices
1	tbsp	Oil
1		Red bell pepper, diced
1	tsp	Ground coriander
1/4	l	Water
150	g	Norway lobster tails
2	cans	Peeled tomatoes
2	clove	Garlic-pressed
2	tbsp	Conc. tomato puree
2		Bay leaves
400	g	Cod or lyssejfilet
800	g	Potatoes

Instructions for Fiskechowder

To prepare the Fiskechowder recipe, please follow these instructions:

Garlic and onion turn a few minutes into the oil in a thickened pot and add the pepper fry and stir for a couple of minutes.

Flaked tomatoes, tomato purée, coriander, bay leaves, white wine vinegar and water are added. Give it all a boil and turn it down to a faint flare.

The potatoes are peeled and cut into cubes (about 2x2 cm) and placed in the pan. It is boiled for 15 minutes.

The cod is cut into the tern (about 2x2 cm) and placed in the pan. It all boils on for 5 min.

The lobster tails are added and the dish boils for 5 minutes. Season with salt.

Serve hot in deep plates with lemon boats, chives, cream fraiche and possibly. flutes

Fiskechowder

Ingredients for Fiskechowder

Instructions for Fiskechowder

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