Country: Liechtenstein Servings: Serves 4

Ingredients

• white fish fillets – 600 g / 1.3 lbs
• olive oil – 3 tbsp
• onion, chopped – 1 large / 150 g
• garlic cloves, minced – 3 cloves
• carrots, diced – 2 medium / 150 g
• potatoes, diced – 2 medium / 300 g
• fish stock – 1 liter / 4 cups
• white wine – 100 ml / 3.4 fl oz
• cherry tomatoes, halved – 250 g / 8.8 oz
• parsley, chopped – 1 bunch
• dill, chopped – 1 small bunch
• salt – to taste
• black pepper – to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sauté until onions are translucent.
2. Add diced carrots and potatoes, cook for 5 minutes stirring occasionally.
3. Pour in the white wine, let it simmer until reduced by half.
4. Add the fish stock and bring to a boil. Lower heat to a simmer, cover and cook for 20 minutes until vegetables are tender.
5. Gently add the fish fillets and cherry tomatoes to the pot. Cook for another 10-12 minutes, until the fish is cooked through.
6. Season with salt and pepper to taste. Stir in chopped parsley and dill before serving hot.

Substitutions

• white fish fillets -> salmon or cod fillets
• white wine -> apple cider or more fish stock
• dill -> thyme or tarragon

Enhancements in the Next Evolution

• Add a squeeze of lemon juice for a tangy kick.
• Include leeks for a sweeter, more complex taste.
• Use a mix of fresh herbs like basil for added freshness.
• Try roasting the fish before adding to the stew for a smokier flavor.