Fish Stew with Broccoli

For the fish ragout with broccoli, first heat the butter in a large saucepan and sauté the diced onion until translucent.

In the meantime, peel and rinse the carrots and cut them into fine slices on a vegetable slicer over the saucepan. Cut the broccoli into bite-sized pieces, add and steam briefly.

Peel and rinse the potatoes and cut into small cubes. Add to the saucepan, pour in the vegetable soup and continue to simmer.

Season the vegetables with salt, pepper and thyme, add the white wine and the whipped cream and simmer for 15 minutes.

In the meantime, rinse and dry the fish and cut into bite-sized cubes. Sprinkle with the juice of one lemon, season with salt and pepper.

Place the fish cubes in the ragout and cook at low temperature for 6-8 minutes. Rinse the dill, dry it, pluck it and chop it. Season the fish ragout with broccoli again and sprinkle in the dill at the end.

Preparation Tip:

You can serve crispy pastries or rice with the fish stew.

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