Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
2 pounds, 1 kg fresh fish, shells and shellfish, cleaned and washed well
¾ pounds, 400 g potatoes peeled and divided into thick slices
2 pounds, 1 kg of different vegetables cut into pieces, such as cabbage, kale, fennel, leek, stem celery, beetroot, carrot
5 pounds, 2 kg of mussels makes a good stock, you can also use 1 quart, 1 liter of fishing stock
1 bottle of beer, a light lager works best
3-4 ounces, 100 g of butter
marigold petals for decoration
If you do not have a paella pan, you can use a large frying pan.
To cook with freshly caught fish has always been a luxury for me when I am in Norway. Some types of seafood – such as lobster – are so luxurious that the fishermen in the past couldn’t afford to eat them themselves.
Do like this:
Heat the paella pan and pour in oil. When the oil is warm, add fish, shellfish, potato slices and vegetables, a little by little. Let it fry, not boil. Gently stir the paella pan with a wooden spoon. Pour in the mussels or fish stock and bottle of beer.
When the potatoes are tender, gently stir in some butter. If it dries up before that, add more water, stock or beer.
Sprinkle with beautiful petals of marigold for decoration and serve.