Name: Sauna Fish Stew
Ingredients: 5 Spring onions; 2 tb Butter; 90 g Diced catfish fillet; (3oz); 90 g Pacific prawns; shelled and left; ; whole (3oz); 3 lg Mussels; cleaned; 1 lg King crab cooked; 2 Cloves garlic; 190 ml Single cream; (6fl oz); 1 tb Fresh dill; Sea salt and fresh ground black pepper

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David Powlison

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Nordic	Nordic, Nosh	1	servings

INGREDIENTS

5		Spring onions
2	tb	Butter
90	g	Diced catfish fillet; (3oz)
90	g	Pacific prawns; shelled and left
		; whole (3oz)
3	lg	Mussels; cleaned
1	lg	King crab cooked
2		Cloves garlic
190	ml	Single cream; (6fl oz)
1	tb	Fresh dill
		Sea salt and fresh ground black pepper

INSTRUCTIONS

This was a fun dish to make. Using only the best variety of fish and
shellfish from the local marketplace we created a creamy rich stew that
cooked slowly over the hot rocks on the sauna stove.
If trying to recreate the dish in the UK you can use good quality
whitefish, like halibut, to replace the catfish and a crab claw (white
meat) to replace the King crab legmeat.
Method: Saute the spring onions along with the mussels. When the mussels
have released their juice, discard the shells and add the remainder of the
fish and shellfish. After a brief saute and seasoning, add the cream and
after a few minutes simmering add the dill to finish. Ensure you do not
overcook the stew as the shellfish flesh will harden and become chewy.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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