During the weekend I try to make time for batch cooking. It is so convenient to have lunches ready to heat during a workweek. This recipe is really easy to follow and the stew taste magic. I added fresh schrimps and I made broth from the shrimp shells, I think that the broth made the stew extra tasteful.

This recipe is preparation of 12 large portions PREP TIME 25 minutes

COOK TIME 20 minutes

TOTAL TIME 45minutes



Fish broth:

Shrimps (thawed) 500g

Water 4dl

How to do it:

Peal the shrimps and save the shrimps in a bowl for later. Put the shrimp shells in a pan, add the water and heat it up into a boil and then let it simmer for 30 minutes (or longer). Filter the mixture and use the broth in the stew for flavor.

Fish stew preparations

Here are all the ingredients;

2-4 parsnibs

500g carrots

2 large sweet potatoes

Juice from two lemons

3-4 dl water

2 garlic

3 yellow onions

1 root of tumeric

1/4 dl Apple cider vinegar

500g salmon (thawed)

500g cod (thawed)

3 table spoons of olive oil

2 teaspoons of salt

2 packages of coconut 🥥 cream (make sure it is without additives).

1 table spoon oregano

How to do it:

Chop all ingredients.

Chop the fish in smaller chunks

Add all the chopped ingredients (except for the sweet potatoes) salt, lemon juice, oregano and olive oil into a really large pan. Add the shrimp broth when ready.

Add water and let the mixture simmer for 10 minutes and then add the sweet potatoes, let it simmer for a while more until the sweet potatoes are quite soft.

Add the coconut cream and the fish on top, continue to simmer with a lid on until the fish is ready to eat (10 minutes?)

Serve with 🍤 the freshly peeled shrimps. It tastes soo good, you have to try it.

I hope you like it!

I try to eat as much ecological products as possible so when you go grocery shopping, look for ecofriendly. Did you try to make this recipe? Tag @aip4life on Instagram and use hashtag #aip4life and let me know what you think