Ingredients
250 g fish fillet
100 g smoked brisket
1 onion
300 g carrots
300 g potatoes
100 g peas
125 ml broth optional
salt, pepper
sunflower oil
cooking cream
parsley
Method
Finely chopped breast fried with chopped onions. Add peas and chopped into small cubes of carrots and potatoes. Pour broth dissolved in a little water, seasoned to taste with salt and pepper. Stew for 20 minutes. Then add diced fish fillet dish and stew for 15 minutes. When serving pour the cream and sprinkle with parsley.
Containers:
Difficulty
Easy
Tested
0 users
Source
Culinary Journal