Name: Gotland Fish Stew
Yield: Serves 4
Cuisine: Swedish
Ingredients: 1 tablespoon freshly chopped chives; 1 tablespoon freshly chopped parsley; salt and pepper; 100 g (3½ oz) grated horseradish (or if necessary you can use strong horseradish sauce); 1 kg (2¼ lb) fish fillets; 10 g (½ oz) butter; 5 or 6 large potatoes, sliced; 2 leeks, the white part only, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

Gotland is a Swedish island off the east coast of Sweden, and this regional dish is a good way of using flat fish. Flounder, sole of some description, or plaice are ideal, although you can use other fish instead, such as ling or cod, but in that case cut them into thin fillets.

Ingredients

10 g (½ oz) butter
5 or 6 large potatoes, sliced

Method

Butter the bottom of a flameproof casserole and make alternate layers of potatoes and leeks, starting with potatoes, sprinkling each layer with chives and parsley, seasoning with salt and pepper as you go and adding a little of the horseradish. When you have finished, add enough water to cover. Cook, covered, over a low heat for 20-30 minutes or until the potatoes are almost done.

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