Yummie Fish & Seafood Stew

First time I did this Fish & Seafood Stew was a year ago. My friends loved it, especially Karin and Sue. It's their favourite dish, every now and then they ask me to do it. Sue's been craving the stew for a week now so today I made it for her. If you love fish and seafood maybe you'll also get addicted to this stew. The good thing with this dish is that you can vary it with different kind of fish and seafood. Go to your grocery store or  fishmonger and see what they have to offer. They had special offers on white fish today at my grocery store and I had some shrimps at home so that's what I had in my stew today. Instead of white fish you can for example have salmon ( or why not have a little bit of both salmon and white fish), and instead of shrimps, clams.


Fish & Seafood Stew with Dijon Aïoli
serves 4 persons
olive oil to fry with
1/2 yellow onion, finely chopped
2 big cloves garlic, finely chopped
1 fennel
3 potatoes
2 carrots
1 dl cream
2 dl creme fraiche
1,5 dl white wine, dry
2 dl water
500g white fish or 250g white fish and 250g salmon
150 g shrimps
30 gram chopped dill
1 1/2-2 bouillon cubes, fish
salt and pepper

Dijon Aïoli
3 tblsp mayonnaise
2 tblsp creme fraiche
1 tsp dijon
1 tblsp lemon juice
lemon zest
salt and pepper

Let's start cooking!

Cut the fennel, carrots, potatoes and the fish in big chunks.

Pour the oil in a big caserole, heat up and place the finely chopped onion and garlic. When they get golden yellow..

...put in the fennel and the potatoes, some pepper. Fry in a couple of minutes, then...

..pour the water and wine. Place 1 1/2 cube bouillon, stir til it desolve. Let the stew bowl up, then lower the temperature, put a lid on and simmer til the potatoes is half cooked, 8-10 minutes. Meanwhile...

..do the aïoli. Mince the garlic VERY finely. Use a blender or do it by hand. Put the garlic in a small bowl. Place the mayonnaise, dijon, creme fraiche, lemon juice. Mix it up and season the aïoli with salt, pepper and lemon zest. Put the aïoli in the fridge.

When the potatoes are half cooked, place the carrots let it zimmer for another five minutes.

Place creme fraiche, cream, fish and seafood. Stir around. Put on the lid, let it zimmer for about 6-8 minutes. Whe the fish is white and firm the stew is ready. Have a taste, add the rest of the bouillon or salt if needed. Turn of the hot plate and place the finely chopped dill. Stir around gently, we don't want to mash the fish!

Garnish with aïoli, dill and lemon wedge. Serve the stew with some bread. If there's any aïoli left after garnishing, put it on the table. It's nice dipping the bread in it!

Et voilà! Bon Appétit!