Fish And Potato Stew - cooking recipe

Ingredients

1 lb white fish filet, cut into cubes
1 lb salmon filet, cut into cubes
3 tbsp lemon juice
1 lb potatoes, peeled and very thinly sliced
5-6 tbsp sunflower oil
2 None onions, diced
3/4 cup heavy cream
1 2/3 cup fish stock
2 tbsp whole grain mustard
3 1/2 oz gherkins, thinly sliced
1-2 tbsp corn starch
2 oz cooked king prawns
None None Chopped dill, to serve

Preparation

Drizzle the fish with lemon juice and season with salt. Cover and chill for 15 mins. Cover the potatoes with water in a bowl and set aside.
Heat 2 tbsp oil in a frying pan, add the fish and fry for 2-3 mins, turning. Remove from the pan and set aside. Add the onions to the frying pan and saute for 3-4 mins. Pour in the cream, stock, mustard, gherkins and 1/2 cup of water. Mix the corn starch with 3-4 tbsp water until smooth then pour into the pan and simmer, stirring, for 2-3 mins.
Mix the fish and prawns into the hot sauce then cover and remove from the heat to gently stew.
Drain the potatoes and pat dry. Heat 3-4 tbsp of oil, a little at a time, in a frying pan and fry the potatoes in batches for 3-4 mins, until crisp. Remove from the pan and season. Transfer the fish to a serving bowl and sprinkle with fried potatoes and dill. Serve.