Fish and Shellfish Soup
Ingredients
- Ingredients
- 1 onion
- 2 stalks Leeks
- 6 olive oil
- 2 garlic cloves
- 1 sm can peeled Tomatoes
- ¼ l dry white wine
- 400 milliliters fish stock
- 1 generous pinch Saffron
- 2 sprigs Basil
- salt
- freshly ground white peppers
- 400 grams filet mignon (such as marine fish. B. tuna, sea bream, swordfish etc.)
- 4 shrimp
- 150 grams Prawn (frozen, cooked)
- 150 grams Cuttlefish (frozen, cooked)
- 400 grams mussels
Preparation steps
Heat the oil in a large saucepan. Peel and chop the onion and saute until translucent.
Peel the garlic and squeeze through a garlic press. Place the tomatoes and their juice, the garlic, fish stock and the wine in a blender and finely chop. Transfer to the pot with the onions.
Rinse the leeks and cut the white and light-green parts in rings. Add the leeks and saffron to the soup and season with salt and pepper. Simmer over low heat for 10 minutes.
Rinse the fish fillets, pat dry and cut into 3-4 cm (approximately 1 1/4-1 3/4-inch) cubes.
Thaw shrimp and squid. Rinse the shrimp under cold running water. Scrub the mussels, rinse under cold running water and remove their beards. Discard any open mussels.
Add the leeks, fish cubes, prawns, shrimp, squid and mussels to the pot and simmer over low heat until the mussels have opened, 8-10 minutes.
Season fish stew with salt and pepper and serve hot with garnished with chopped basil.
