Fiskgryta: a Swedish fish stew with white fish, mussels and shrimps

Fiskgryta is a Swedish fish stew: a comforting one-pot dinner that makes good use of different seafood. This version serves four.

Ingredients

• 500 g firm white fish, such as cod, haddock or monkfish, cut into chunks
• 500 g fresh mussels, rinsed (discard any that stay open when tapped)
• 150 g peeled shrimps, drained
• 1 onion and 2 cloves of garlic, finely chopped
• 1 fennel bulb or 1 leek, sliced
• 2 tbsp tomato purée, a pinch of saffron, 200 ml white wine, 400 ml fish stock, 200 ml cream
• Butter, salt, pepper, lemon and dill

Method

1. Soften the onion, garlic and fennel in butter for about 5 minutes. Add the tomato purée and saffron and stir for a minute.
2. Pour in the wine and let it reduce by half. Add the stock and cream and simmer for 10 minutes.
3. Add the mussels, cover and cook for 3–4 minutes until they open. Discard any that remain closed.
4. Add the fish chunks and cook gently for 3–4 minutes until just cooked through, then stir in the shrimps to warm them.
5. Season with salt, pepper and lemon, and finish with dill.

To serve

Serve in deep bowls with crusty bread and aioli. Pair with a dry white wine, see what to drink with Swedish seafood.

Allergens: fish, molluscs, crustaceans, milk, sulphites (wine) and gluten (bread).