Lübeck fish stew


  • 250 grams fish fillets (e.g., walleye pollock)
  • 20 grams bacon with meat veins
  • 1 onion
  • 60 milliliters vegetable broth
  • 25 milliliters dry white wine
  • 1 pickled cucumber
  • pulp of 1 tomato
  • 0,5 tablespoons sour cream
  • 0,25 bay leaf
  • 10 grams butter
  • 0.25 lemon (juice)
  • 0,25 teaspoons capers
  • 0,5 tablespoons parsley, chopped
  • 1 allspice pea
  • salt

Preparation method (receipt)

Wash and dry fish fillets. Sprinkle with lemon juice, salt. Dice bacon. Peel and chop onion. Melt butter in the deep pot, saute bacon and onion until vegetables begin to soften. Add wine and vegetable broth, allspice and bay leaf, bring to a boil, reduce the heat. Dice tomato pulp. Cut fish fillets into portions, chop pickled cucumber. Add tomato, fish, cucumber and capers in the pot, season with salt and sprinkle with parsley.

pollock lard onion vegetable broth white wine pickles tomato sour cream bay leaves butter lemon caper parsley sweet pepper salt