Hot pot with salmon and cod

Delicious recipe prepared by my mother on a sunny February saturday.

Ingredients:

• 4 carrots
• 2 leeks
• 300g of cod filet, in cubes
• 250g of salmon filet, in cubes
• 100g shrimp
• 1 cube of fish stock
• 100ml of dry white wine
• 200ml cream
• 1 tbsp chopped fresh marjoram
• 1 tbsp chopped parsley
• 100g grated gruyère cheese
• butter
• salt and pepper

Preheat the oven at 180°C. Clean the veggies and herbs. Cut the carrots in slices and the leek in rings.

Sauté the carrots and leeks in the butter. Season with salt and pepper. Add the wine and stir in the cream. Crumble the fish stock cube on top. Leave to simmer until the carrots are soft.

Butter an oven dish and distribute the fish, shrimp and vegetables evenly. Sprinkle with the chopped marjoram and parsley, then add a layer of grated cheese. Take to the oven for 20-25 minutes. Serve with mashed potatoes.