Name: Stavanger Lobster and Fish Stew
Yield: Serves 8
Cuisine: Norwegian
Ingredients: a few saffron strands; 300 ml (½ pint) double cream; 2 kg (4½ lb) potatoes, peeled and quartered; about 3 tablespoons harissa (Moroccan chilli paste), for spreading; 8 thick slices of crusty bread; olive oil for frying; a bottle of dry white wine; about 150 ml (¼ pint) decent olive oil; a tablespoon of sea salt; a dozen or so black peppercorns; a few fennel or dill fronds; a few parsley sprigs; 3 carrots, chopped; 4–5 cloves garlic, chopped; 2 leeks, chopped; 3 celery sticks, chopped; 240 ml (8 fl oz) olive oil; 2 onions, chopped; pinch of salt; shake of white pepper; 4 egg yolks, plus 1 whole egg; 2 bulbs of garlic, the cloves separated and peeled; 8 whole fish - not too big, and not oily, so avoid herring or mackerel. Choose from bream, red mullet, red snapper, small haddock, hake, etc., cleaned, scaled and de-finned; 2 or 3 live lobsters or 1 kg (2¼ lb) crayfish

Preparation info

Serves
8

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

This is a party dish for those with a bent towards extravagance. You can use the lobster or crayfish, as many as you can afford, and you can use such fish as whole bream, whole red mullet, red snapper, big fillets of monkfish, small whole haddock or cod, in fact, any mixture of fish that you like with the exception of oily fish like herring or mackerel. Also, quantities and volumes are what you make them depending on the number you are feeding. So here is a fairly loose version of what I co