My Family’s Shellfish Stew

Name: My Family’s Shellfish Stew (Min Families Skaldyrsgryde)
Yield: Serves 6–8
Cuisine: Danish
Ingredients: 100 g (3½ oz) scallops; 300 g (10½ oz) skinless monkfish chunks; 1 large pinch of saffron threads, softened in 4 tbsp freshly boiled water; 2 bay leaves; 1 large red onion, finely chopped; 2 large cloves of garlic, finely chopped; 3 tbsp olive oil; 2 tbsp finely chopped parsley; 1 tsp pink Himalayan salt or sea salt; 1 tbsp tomato purée (paste); 300 g (10½ oz) cherry tomatoes, finely chopped; ½ tbsp apple cider vinegar; 200 ml (7 fl oz/generous ¾ cup) white wine; 1 stick of celery, finely chopped; 250 g (9 oz) raw prawns (shrimp); 200 ml (7 fl oz/generous ¾ cup) fish stock; 1 large carrot, finely chopped; ½ fennel bulb, thinly sliced; 200 g (7 oz) prepared mussels; 100 g (3½ oz) clams

Min Families Skaldyrsgryde

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

Being surrounded by water means that the over 400 islands that make up Denmark have a very rich abundance of seafood. The creativity of recipes based around these wonderful seafoods knows no limits. In the world we live in today, travel has meant food preparation is inspired by every country we visit, and this stew can easily be adapted to suit your tastes, your favourite seafood, and what is available. ‘The world is your oyster.’

Ingredients

Europe
Denmark
Fish course
Pescatarian
Gluten-free
Nordic

Ingredients

Method