Adam Liaw's Norwegian fish stew
A slightly soupier version of this stew is a specialty of Bergen, on Norway's south-west coast. I've used just one species of fish, but you can use any seafood you like.
Method
Step 1
Heat a large saucepan over medium heat and add the butter and leeks. Fry for about 2 minutes until softened.
Step 2
Add the flour and stir to cook for a further minute or two. Add the stock a little at a time and stir to create a thick soup about the texture of thickened cream.
Step 3
Add the bay leaf and season well with salt. Add the remaining vegetables and bring to a simmer. Simmer for 10 minutes, until the vegetables are softened.
Step 4
Add the fish and simmer for a further 5 minutes, then turn off the heat.
Step 5
To finish the stew, place the sour cream in a heatproof bowl and ladle about 1-2 cups of the stew liquid into the bowl. Mix well, then pour the mixture back into the stew, stirring gently to combine the liquids without breaking up the fish and vegetables.
Step 6
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