When you think of German stew, you probably are picturing a rich pork or beef stew with a thick gravy, not a fish stew. However, the coastal regions of Germany have a rich tradition of making hearty fish stews that are nourishing and delicious. This stew is a delicious mix of cod (although you can substitute other similar fish) and vegetables that is a nice variation on your normal stews. We particularly like the German trick of adding a bit of vermouth to the recipe. If you don’t have vermouth, you can skip the ingredients, and substitute more water, but the unique herb flavor you’ll find in vermouth plays beautifully with the rest of the ingredients.
Do you have a German fish stew recipe that you enjoy? Did you make any tweaks to the recipe? Let us know your thoughts in the comments below, we appreciate your feedback!
- 2 Tbsp Butter
- 2 Carrot (peeled and sliced)
- 1/2 Yellow Onion (sliced)
- 2 clove Garlic (minced)
- 16 oz Vegetable Broth (or fish or chicken broth)
- 6 Tbsp Dry Vermouth
- 1 Tbsp Lemon Juice
- 8 oz Cod (cut into 1-2″ strips)
- 2 Russet Potatoes (medium sized)
- 1/2 bunch Flat Leaf Parsley (peeled & cubed)
- Salt (chopped)
Add the butter to a soup pot and heat over medium-high heat. Once melted, add the carrot and yellow onion and sauté until softened. Once softened, add the garlic and cook for one minute more.
Pour in the broth, vermouth, and lemon juice. Mix together. Add the cod, potatoes, and parsley. Reduce heat to a simmer, and cook uncovered for about 40 minutes until the potatoes are soft and the fish flaky. Serve with warm rye bread. Enjoy!