1 1/2 kg (3 pounds) halibut on the bone 500 g (1 pound) carrots 500 g (1 pound) rutabaga 1 small cabbage 1 large onion 8-10 large potaotes salt 15 black peppercorns
Instructions
1) Skin and bone the fish. Cut into slices.
2) Make stock by placing the bones and trimmings in water to cover. Bring to a boil and skim well. Lower heat and cook 30 min. Strain and reserve.
3) Peel the vegetables and potatoes and cut into chunks.
4) Cover with fish stock, add salt & pepper and simmer 6-8 min.
5) Add the fish and simmer until cooked, 8-10 min.
6) Season with salt and serve with flatbread.
7) Note: This dish also can be made with pre-soaked herring fillets. For a thicker stew, add oatmeal or pearl barley.
