- 300 g frozen white fish
- 1500 ml chicken stock
- 500 ml cream
- 1 fish bouillon cube
- 15 anchovy filets
- 1 dl lentils
- 1 dl frozen peas
- 1 dl frozen corn
- 1 dl frozen spinach
- 1 dl frozen mushrooms
- 3 carrots
- 2 parsnips
- 5 garlic cloves
- 50 g butter
- 3 tbsp flour
- 2 tbsp olive oil
- 1 tbsp sambal olek
- 1 tbsp dried cilantro
- 2 tsp salt
- 1 tsp onion powder
- 0.5 tsp white pepper (ground)
- 0.5 tsp mustard powder
Chop carrots and parsnips into small bits. Roughly chop garlic.
Finely dice anchovy filets.
Sautée carrots and parsnips for about 5 minutes. Add garlic and sambal and fry another minute.
Transfer carrots and parsnips to a bowl for later.
Bring stock and bouillon cube to a boil.
Add lentils and still-frozen fish filets, boil for 10 minutes.
Melt butter in pan, adding anchovies when it is nearly done bubbling.
Slowly stir flour into butter and cook for 1 minute. It should be a thick paste.
Slowly add cream to roux, stirring until it is all incorporated. Keep on low heat.
Break fish filets into chunks with a spoon,
Add all vegetables and spiced to the liquid, boil 5 minutes.
Add thickened cream to liquid, boil 2 more minutes.