Finnish-style Seafood Stew

Ingredients

In this Finnish adaptation, the German Muscheln rheinische art is transformed into a Finnish-style Seafood Stew. The original dish is traditionally made with white wine and cream, but in this version, we incorporate Finnish flavors by using dill and parsley as the primary herbs. Additionally, we include root vegetables like potatoes and carrots to add heartiness to the stew, which is a characteristic of Finnish cuisine. We alse have the original recipe for Muscheln rheinische art, so you can check it out.

• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 300g (10.5 oz) shrimp, peeled and deveined 300g (10.5 oz) shrimp, peeled and deveined
• 300g (10.5 oz) salmon fillet, cut into bite-sized pieces 300g (10.5 oz) salmon fillet, cut into bite-sized pieces
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots and potatoes to the pot, and cook for a few minutes until slightly softened.
3. 3.
   Pour in the fish or vegetable broth and bring to a simmer. Cook for about 10 minutes or until the vegetables are tender.
4. 4.
   Add the mussels, shrimp, and salmon to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened and the seafood is cooked through.
5. 5.
   Stir in the heavy cream, fresh dill, and fresh parsley. Season with salt and pepper to taste.
6. 6.
   Simmer the stew for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Serve the Finnish-style Seafood Stew hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Mussels — Make sure to clean and debeard the mussels before cooking. Discard any mussels that do not close when tapped.
• Salmon — Choose fresh salmon fillets and cut them into bite-sized pieces for even cooking.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
• Serve the stew with crusty Finnish rye bread for a traditional touch.
• Feel free to add other seafood such as scallops or white fish to enhance the variety of flavors.
• Adjust the seasoning according to your taste preferences by adding more herbs or spices.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Serving advice

Serve the Finnish-style Seafood Stew in deep bowls, allowing the creamy broth to envelop the seafood and vegetables. Garnish with a sprig of fresh dill or parsley for an added touch of freshness.

Presentation advice

To enhance the presentation, arrange some cooked mussels in their shells on top of the stew. Sprinkle a pinch of fresh herbs over the dish for a pop of color.