Home › 🇳🇱 Netherlands › Groningen
Pike in the Flesh
Groningen — Mother recipe · en it
A traditional dish from Groningen, Pike in the Flesh is a culinary masterpiece that combines fish and meat.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 400g of pike, cut into pieces
- 200g of smoked bacon, cut into strips
- 100g of cooked ham, cut into strips
- 100g of chicken, cut into pieces
- 2 onions, sliced
- 2 cloves of garlic, minced
- 100g of dried beans
- 100g of potatoes, cut into cubes
- 200ml of beef broth
- 200ml of white wine
- 20g of chopped parsley
- salt and pepper to taste
- olive oil for frying
Method
- In a pan, fry the bacon and cooked ham in a bit of olive oil until they are cooked and golden brown.
- Add the minced garlic and onions, fry for 2-3 minutes.
- Add the pike and chicken, fry until they are golden brown.
- In a separate pot, boil the dried beans with the beef broth and white wine for 20-25 minutes.
- Add the potato cubes to the pan with the fish and meat, stir well.
- Pour the bean broth into the pan with the fish and meat, add the parsley, salt, and pepper.
- Cook on low heat for 15-20 minutes, stirring occasionally, until the beans and vegetables are cooked and the broth has reduced.
- Serve hot, garnished with chopped parsley.
The story
Pike in the Flesh has its roots in the local tradition of Groningen, where the pike fish was cooked in a meat wrapper to create a unique and rich dish.
Community variants (0)
No variants yet: propose the first one!