Seafood weekly menu 14/2021

The Best Fish Soup with Homemade Bread!

by Fattig.student
Fish
90 min
The Best Fish Soup with Homemade Bread!

ingredients

  • 7 dl whole wheat flour
  • 1 tsp salt
  • 1/2 pack dry yeast
  • 3 dl lukewarm water
  • 1 clove garlic
  • 1/2 x yellow onion
  • 2 x carrots
  • 400 g diced tomatoes
  • 5 dl water
  • 1 x vegetable bouillon
  • 150 g cod fillet
  • 1 dl cream
  • 1/4 x lemon
  • 1/3 pack parsley

method

  1. Start by making bread. Mix together whole wheat flour, dry yeast, salt and lukewarm water in a bowl and knead the dough for about 10 minutes..
  2. Shape the dough into an oblong loaf and let the bread rise for about 45 minutes. In the meantime, proceed to the next step.
  3. MInce the garlic and onion, and cut the carrots into semicircles. Cook the garlic and onion in a saucepan together with oil or butter until the onion is soft. Add the carrots and cook for another minute.
  4. Add diced tomatoes, vegetable broth and water and let the soup cook for at least 20 minutes - the longer, the better.
  5. Bake the bread in the oven at 200 degrees celsius for about 45 minutes. Cool on a wire rack.
  6. Slice the cod fillet into cubes, and add to the soup along with, cream, lemon juice and finely chopped parsley. Let the soup cook for no more than 5 minutes. Season with salt and pepper.
  7. Serve the fish soup with freshly baked bread.
  8. If you follow the weekly menu, set aside half of the bread. It'll be used in another dinner this week.

Cheese Sandwich with Crispy Bacon

by Fattig.student
Meat
20 min
Cheese Sandwich with Crispy Bacon

ingredients

  • 75 g bacon
  • 100 g cheese
  • 1/2 x tomato

method

  1. For this dish, we'll be using the bread that was made earlier in the weekly menu.
  2. Bake the bacon slices in the oven at 200 degrees for about 15 minutes. Meanwhile, top as many slices of leftover bread as desired with cheese and tomato slices. Bake in the oven for the remaining 10 minutes together with the bacon.

Student Paella

by Fattig.student
Fish
Gluten-free
60 min
Student Paella

ingredients

  • 1 clove garlic
  • 1 x yellow onion
  • 3 x carrots
  • 400 g diced tomatoes
  • 1/4 tsp chili spice
  • 1/2 x lemon
  • 2 1/2 dl water
  • 1/2 x vegetable bouillon
  • 1 dl risotto
  • 150 g cod fillet
  • 1/3 pack parsley

method

  1. Mince the garlic and dice the onion and carrots. Fry the garlic and onion in a frying pan until the onion is soft. Add the carrots and cook for another minute.
  2. Add diced tomatoes and chili spices, and carefully bring to a boil.
  3. Boil water and vegetable broth in another saucepan.
  4. Add risotto rice and one quarter of the boiled vegetable stock to the frying pan. Let the risotto absorb all the liquid before adding another quarter (a third this time) of the vegetable stock. Repeat until you've used all the vegetable stock.
  5. Finally, cube the cod fillet and add to the paella. Simmer for about 5-10 minutes. Season with salt, pepper, lemon juice and finely chopped parsley.

Creamy Risotto with Bacon

by Fattig.student
Meat
Gluten-free
40 min
Creamy Risotto with Bacon

ingredients

  • 2 1/2 dl water
  • 1/2 x vegetable bouillon
  • 75 g bacon
  • 1 clove garlic
  • 1/2 x yellow onion
  • 1 dl risotto
  • 1/2 dl cream
  • 50 g cheese
  • 1/4 x lemon
  • 1/3 pack parsley

method

  1. Boil water and vegetable bouillon.
  2. Dice the bacon and fry in a large saucepan. Add minced garlic and diced onion when the bacon is almost finished.
  3. Add risotto rice to the saucepan, along with a quarter of the vegetable stock. Stir until the rice has absorbed all the liquid, before pouring in the same amount of broth again. Stirring in broth, ladle by ladle, makes that perfectly gooey risotto. Repeat until there is no broth left.
  4. Finally, add cream and cheese. Turn down the heat and stir until the cheese has melted. Season with lemon juice and finely chopped parsley.
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