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🍽️ Creamy Cod and Cucumber Stew with Potatoes

556 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• salt
• 750 g pollack fillets
• juice of 1/2 lemons
• 1 cucumber
• 2 onions
• 2 tbsp butter
• 1 container crème fraîche
• pepper from the mill
• 1 bunch dill

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the peeled potatoes into small cubes.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the potato cubes to the boiling water.
5. 5. Cook the potatoes for 20 to 25 minutes until tender.
6. 6. Rinse the cod fillet under cold water.
7. 7. Pat the fish dry with a kitchen towel.
8. 8. Cut the cod fillet into bite-sized pieces.
9. 9. Drizzle the fish pieces with lemon juice.
10. 10. Wash the cucumber and slice it into thin rounds.
11. 11. Peel the onions and dice them finely.
12. 12. Heat the butter in a large pan.
13. 13. Sauté the onion cubes in the butter until translucent.
14. 14. Add the cucumber slices to the pan.
15. 15. Cook the cucumbers for 5 minutes.
16. 16. Stir the crème fraîche into the vegetable mixture.
17. 17. Let the sauce simmer gently for 3 to 4 minutes.
18. 18. Season the sauce with salt and pepper.
19. 19. Rinse the dill under cold water.
20. 20. Shake the dill dry.
21. 21. Finely chop the dill.
22. 22. Fold the dill into the sauce.
23. 23. Bring a new pot of salted water to a boil.
24. 24. Cook the cod pieces for approx. 6 minutes.
25. 25. Remove the fish with a slotted spoon.
26. 26. Let the fish drain briefly.
27. 27. Add the fish to the cucumber sauce.
28. 28. Let the fish steep in the sauce for 2 to 3 minutes.
29. 29. Taste the dish one last time and adjust seasoning.
30. 30. Drain the cooked potatoes.
31. 31. Serve the fish-cucumber stew together with the potatoes.

Nutrition per serving

• kcal: 556
• Protein: 43 g · Fett/Fat: 25 g · Carbs: 39 g