Redfish Fish Stew From the Steamer

For the redfish stew, acidify redfish fillet with lemon juice and season with salt. Place in an unperforated cooking container.

Dice the carrots, add to the fish with the peas and cook (at 100°C for 8 minutes).

In the meantime, mix all other ingredients to a sauce and pour over the fish. Cook again (at 100°C for 4 minutes).

Season the redfish fish stew with salt and pepper. Serve with rice or boiled potatoes.

Preparation Tip:

Redfish has a red scale (hence the name) and a white, firm flesh. Alternatively, you can use cod, which is often underestimated, but tastes great steamed or steamed.

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