North pot

Name: North pot
Yield: 4
Ingredients: a little Cayannepeber; Salt; 0.5 Fennel; 0.5 Red bell pepper; 1 dl Sour cream; 1 tbsp Chopped dill; 1 tbsp Minced parsley; 1 tsp Curry; 1 Small onions; 1 tbsp Butter; 2 dl Fish broth; 2 Potatoes; 2 Tomatoes; 2 dl Dry white wine; 350 g Torskfilet into smaller pieces

Mains

Cook time: 0 min.
Servings: 4

Ingredients for North pot

	a little	Cayannepeber
		Salt
0.5		Fennel
0.5		Red bell pepper
1	dl	Sour cream
1	tbsp	Chopped dill
1	tbsp	Minced parsley
1	tsp	Curry
1		Small onions
1	tbsp	Butter
2	dl	Fish broth
2		Potatoes
2		Tomatoes
2	dl	Dry white wine
350	g	Torskfilet into smaller pieces

Instructions for North pot

To prepare the North pot recipe, please follow these instructions:

Peel potatoes and onion and cut for approx. 1x1 cm tern. The tomatoes are scalded and flaked and cut them and the other vegetables in the tern.
Season potatoes, fennel and onions in butter for approx. 3 min. Without taking color. Mix the peppers and tomatoes in.
Add saffron and curry and simmer for a few minutes. Sprinkle with wine and broth and simmer again for a few minutes. Whip cream fraiche so it blends well with the bouillon. Season with salt and pepper. Place the fish cut into the tern at approx. 3x3 cm - simmer for a few minutes. Serve immediately and sprinkle with dill and parsley. Rice tastes good, but it makes a good country bread too.
NB: Should it be festive, shrimp and mussels can be supplemented just before serving.

North pot

Ingredients for North pot

Instructions for North pot

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