Cod stew with leek, mustard and Westmalle Trappist Tripel

Ingredients for four people:

• 500 g fillet of cod, haddock or perch
• 250 grams leek
• 1 tablespoon mustard
• 3 tablespoons olive or sunflower oil
• 350 grams of mushy potatoes
• 4 tablespoons cream
• 2 tablespoons butter
• 4 tablespoons vegetable or fish stock
• 6 tablespoons Westmalle Trappist Tripel
• pepper and salt to taste


Peel potatoes and boil with a pinch of salt. Mash the potatoes and stir in cream. Preheat oven to 180 degrees Celsius.

Cut fish fillets into slices, sprinkle with salt and let rest briefly. Cut leek cut into rings, rinse and drain in a colander.

Oil in a wok or frying pan and stir fry the sliced ​​fish briefly.

Add leek rings and stir-fry briefly. Add the beer, vegetable or fish stock and add the mustard, stir and season with salt and pepper.

An oven platter, cover with mashed potatoes and butter on top. Bake for 15 minutes in the middle of the oven until top of mash is light brown.

On warmed plates distribute the 1/4 of a mash, cod stew.

This dish should be accompanied by a glass of slightly chilled Westmalle Trappist Tripel.