German Fish Stew (Fischeintopf) - Seafood Recipes - LGCM

Name: German Fish Stew (Fischeintopf) - Seafood Recipes - LGCM
Ingredients: 2 Tbsp Butter; 2 Carrot (peeled and sliced); 1/2 Yellow Onion (sliced); 2 clove Garlic (minced); 16 oz Vegetable Broth (or fish or chicken broth); 6 Tbsp Dry Vermouth; 1 Tbsp Lemon Juice; 8 oz Cod (cut into 1-2″ strips); 2 Russet Potatoes (medium sized); 1/2 bunch Flat Leaf Parsley (peeled & cubed); Salt (chopped); Pepper; Add the butter to a soup pot and heat over medium-high heat. Once melted, add the carrot and yellow onion and sauté until softened. Once softened, add the garlic and cook for one minute more.

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When you think of German stew, you probably are picturing a rich pork or beef stew with a thick gravy, not a fish stew. However, the coastal regions of

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Ingredients

2 Tbsp Butter
2 Carrot (peeled and sliced)
1/2 Yellow Onion (sliced)
2 clove Garlic (minced)
16 oz Vegetable Broth (or fish or chicken broth)
6 Tbsp Dry Vermouth
1 Tbsp Lemon Juice
8 oz Cod (cut into 1-2″ strips)
2 Russet Potatoes (medium sized)
1/2 bunch Flat Leaf Parsley (peeled & cubed)
Salt (chopped)
Pepper
Add the butter to a soup pot and heat over medium-high heat. Once melted, add the carrot and yellow onion and sauté until softened. Once softened, add the garlic and cook for one minute more.