Norwegian Seafood Stew - ASC North America
Add the onion, garlic, carrots, celery and potatoes into a large sauté pan. Pour the fish stock over the top and bring to the boil. Reduce the heat, cover with
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Cooking tools:
- Grater
- Pepper mill
- Peeler
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 7 - 8 oz ASC labeled salmon fillets, cut into quarters
- 7 - 8 oz ASC labeled shrimp, thawed if frozen
- 7 -8 oz ASC labeled mussels
- 1 white onion, finely diced
- 2 garlic cloves, finely sliced
- 2 large carrots, peeled and grated
- 3 sticks celery, finely sliced
- 2 medium potatoes, scrubbed and grated
- 32 oz fish stock
- 7 oz crème fraiche
- 3 tbsp roughly chopped flat leaf parsley
- 3 tbsp finely chopped chives
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