Norway Lobster with Fish Mixed Stew

Norway lobster in combination with fish is great combination for stew. In this combination, Norway lobster is combined with European Sea Bass, Common Pandora and Gilthead Seabream.

norway lobster and mixed fish stew recipeFish prepared for stew:

- Norway Lobster

- European Sea Bass

- Common Pandora

- Gilthead Seabream

norway lobster and mixed fish stew recipeFirst, prepare onions, garlic and carrots by slicing - be sure to put them in separate bowls.

norway lobster and mixed fish stew recipePut onions and garlic into the pot with preheated olive oil - medium heat is more than enough.

Mix gently several minutes.

norway lobster and mixed fish stew recipeAdd carrots and simmer everything few more minutes.

After onions start to get their golden color, add some water and let it cook few minutes.

norway lobster and mixed fish stew recipeNow, add some salt, pepper, laurel, celery and other herbs and spices you like.

Mix everything and ...

norway lobster and mixed fish stew recipe... add some crushed tomatoes.

Again, mix everything.

norway lobster and mixed fish stew recipeAdd fish and lobsters into the pot. Add some good white wine to improve taste even further and some water to cover all of the fish.

Note on wine: one can add red wine too, but that would be better choice for fish stews with fatty fish like eels and congers.

norway lobster and mixed fish stew recipeLet everything boil for 20 or so minutes.

Don't mix the stew, just shake it gently from time to time.

norway lobster and mixed fish stew recipeBoiled potatoes are great side dish for stew like this, so while stew is cooking, boil some potatoes in another pot - this way both stew and potatoes can be served warm.
norway lobster and mixed fish stew recipeStew is finished. Let everything cool down for 10-15 minutes and serve with potatoes, some nice whole grain bread and perhaps a glass of white wine.

norway lobster and mixed fish stew recipeBone Appetite!

:)

Norway lobster gives specific aroma and taste to whole fish stew.

Any combination of white fish in such fish stews is great, so if you came back from some fishing trip and you have various fishes, feel free to use them.

If you have some fatty fishes, like eels and/or congers, just use less oil when preparing stew - also, one might consider using red wine instead of white wine, but that is a very thin line :)