3 pounds pork stew meat (usually from the shoulder), cut into 2 inch cubes 3 – 4 teaspoons sea salt 2 small red onions, halved 3 tablespoons honey 1 tablespoon cumin seed 1 tablespoon coriander seed 1 tablespoon yellow mustard seed 2 carrots, peeled and trimmed 3 celery stalks, trimmed 2 inch segment of fresh ginger, peeled and cut into thick round slices 5 cups water 1 small bunch kale, washed and cut into ½ inch ribbons
3-4 tbsp butter 2 small onion – finely sliced ½ leek – finely sliced 3 tomatoes – chopped into very small pieces 2 small stalks celery, finely sliced 1.5 liters chicken or vegetable stock/ 6 cups 200 ml cream/ 4/5 cups (you can add less if you wish, or none) 100 ml/ ½ cup sherry or port or Noilly Prat 3 tbsp tomato concentrate ½ tsp saffron powder (optional) 3-4 tbsp wine vinegar 160 ml/ ¾ cup dry white wine 400 g/ 4 cups small shrimps (without shells) 500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed Salt and pepper to taste