Skip navigation
  • Important information

    Dear customer, you want to use all the great features and get new recipes of Monsieur Cuisine connect?

    Our recommendation: download our latest software update now. Please be sure to install this before using the device for the first time. We also strongly recommend all existing customers to update their device. You can find detailed instructions here.

© NGV mbH, Photo: TLC Fotostudio
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Colourful fish stew with dill

MC plus
4 portions
Ready in: 0:49 h
Preparation time: 20 min.
Created on: 15.06.2021
Last changes: 17.05.2021
  • 1 fennel bulb (400 g)
  • 1 leek (150 g)
  • 2 medium-sized shallots (100 g)
  • 25 ml rapeseed oil
  • 1 courgette (250 g)
  • 1 l hot vegetable stock
  • 500 g mixed ready-to-cook skinless fillets of fish (e.g. salmon, cod, rosefish)
  • 3 tbsp lemon juice
  • ¼ tsp salt
  • 1 bunch of fresh dill
  • 2 small tomatoes (100 g)
  • 50 g soured cream or crème fraîche (20% fat)


Per portion:

  • calorific value
    1260 kj / 301 kcal
  • protein: 29 g
  • carbohydrates: 12 g
  • fat: 15 g
Preparation time
20 min.
Ready in
0:49 h
  1. Wash and trim the fennel and leek. Peel the shallots and cut these and the fennel and leek into 3-cm dice. Put them into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug, add the oil and, the measuring beaker not inserted, stew for 4 minutes/100 °C/speed setting 1.
  2. Trim and wash the courgette, cut into quarters lengthways and chop into 2-cm pieces. Put the pieces into the blender jug and pour the hot vegetable stock on top. Attach the deep steamer basket to the blender jug and hang the shallow steamer basket inside.
  3. Rinse the fish under cold running water, pat dry and cut into bite-size pieces. Arrange in the shallow steamer basket. Drizzle with the lemon juice and sprinkle with ¼ teaspoon of salt.
  4. Close the deep steamer basket and cook everything with the steamer button.
  5. Put the closed deep steamer basket to one side. Wash the dill, shake dry and remove the tips from the stalks and chop finely. Put half of the dill tips into the blender jug.
  6. Wash and quarter the tomatoes, remove the cores and put the tomato pieces into the blender jug. Then, the measuring beaker not inserted, boil down for 5 minutes/100 °C/speed setting 1. Use the cooking pot as a splash guard on the lid of the blender jug.
  7. Arrange the fish in shallow bowls, pour the vegetable stock and vegetables on top, and serve with a dollop of soured cream, sprinkled with the remaining dill.


Bon appétit with Monsieur Cuisine