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.
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 First, prepare onions, garlic and carrots by slicing - be sure to put them in separate bowls. |
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Mix gently several minutes. |
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After onions start to get their golden color, add some water and let it cook few minutes. |
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Mix everything and ... |
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Again, mix everything. |
 Add 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. |
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Don't mix the stew, just shake it gently from time to time. |
 Boiled 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. |
 Stew 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. |
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Fish prepared for stew:
Put onions and garlic into the pot with preheated olive oil - medium heat is more than enough.
Add carrots and simmer everything few more minutes.
Now, add some salt, pepper, laurel, celery and other herbs and spices you like.
... add some crushed tomatoes.
Let everything boil for 20 or so minutes.
Bone 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 :)