Ingredients with Measurements:
- 1 lb stockfish, soaked overnight
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 4 potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 1 can diced tomatoes
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until fragrant, about 2-3 minutes.
2. Add the soaked stockfish to the pot and stir to combine with the onions and garlic. Pour in the chicken or vegetable broth and bring to a boil.
3. Reduce heat to low and let simmer for 15-20 minutes, until the stockfish is cooked through and tender.
4. Add chopped potatoes and carrots to the pot and stir to combine. Pour in the can of diced tomatoes and sprinkle in dried thyme. Season with salt and pepper to taste.
5. Cover the pot and let simmer for an additional 20-25 minutes, until the vegetables are tender and the stew has thickened.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 45-50 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 7g
- Carbohydrates: 35g
- Protein: 15g
Substitutions for ingredients:
- Stockfish can be substituted with any firm white fish, such as cod or haddock.
- Chicken or vegetable broth can be substituted with fish stock or water.
- Potatoes and carrots can be substituted with any root vegetables, such as turnips or parsnips.
Variations:
- Add chopped celery or bell peppers for extra flavor and nutrition.
- Use fresh herbs, such as parsley or rosemary, instead of dried thyme.
- Add a can of white beans or chickpeas for extra protein and fiber.
Tips and tricks:
- Soak the stockfish overnight to remove excess salt and soften the flesh.
- Use a wooden spoon or spatula to stir the stew to prevent the fish from breaking apart.
- Adjust the seasoning to your taste by adding more salt, pepper, or herbs.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in bowls with a side of crusty bread for dipping.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top of the stew for a pop of color and flavor.
Pairings:
- Serve with a crisp green salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Crusty bread
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the stockfish is fully cooked before serving to prevent foodborne illness.
- Store leftover stew in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Stockfish is a traditional Norwegian dish that dates back to the Viking era. It was a staple food for sailors on long voyages due to its long shelf life and high nutritional value.
Flavor profiles:
- The stew is savory and hearty, with a subtle sweetness from the carrots and tomatoes.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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Region: Norwegian